Description
Crispy Smashed Potato Salad is a delightful blend of golden, crispy potatoes and creamy dressing, perfect for any gathering. Each bite delivers a satisfying crunch followed by a smooth burst of flavor from garlic and fresh herbs. This versatile dish can be served warm or cold, making it an ideal side for summer barbecues, potlucks, or cozy family dinners. Impress your guests with this easy-to-make recipe that will have everyone asking for seconds!
Ingredients
Scale
- 2 lbs baby potatoes
- 4 tbsp olive oil
- 1/4 cup fresh parsley or dill, chopped
- 3 cloves garlic, minced
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper (adjust to taste)
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lemon
Instructions
- Wash the baby potatoes thoroughly and place them in a large pot. Cover with cold water and add a pinch of salt.
- Boil the potatoes over medium-high heat until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- Smash each potato gently with a flat object until flattened but intact.
- Preheat oven to 425°F (220°C). Place smashed potatoes on a parchment-lined baking sheet and drizzle with olive oil, salt, and pepper.
- Roast for approximately 25 minutes or until golden brown.
- In a bowl, mix sour cream (or yogurt), minced garlic, lemon juice, and chopped herbs.
- Toss the roasted potatoes with the dressing before serving warm or cold.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg