Description
This Crispy Smashed Potato Salad combines tender, boiled baby potatoes that are smashed and oven-roasted to a perfect golden crisp. Tossed in a zesty, creamy dressing of sour cream, lemon juice, and Dijon mustard, then garnished with fresh parsley and chives, this dish offers a delightful mix of textures and bright flavors ideal for a satisfying side or light meal.
Ingredients
Scale
Potatoes
- 2 lbs baby potatoes
Seasonings and Oil
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
Dressing
- 1 cup sour cream or plant-based yogurt
- 2 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Garnish
- Fresh herbs (parsley and chives), for garnish
Instructions
- Boil Potatoes: Boil the baby potatoes in salted water for 15-20 minutes until they are fork-tender. Drain and let them cool slightly so they are easier to handle.
- Smash Potatoes: Place the potatoes on a lined baking sheet and gently smash each one to about half an inch thickness, being careful not to break them apart completely.
- Season and Oil: Drizzle the smashed potatoes with extra virgin olive oil, then season generously with garlic powder, salt, and pepper to enhance flavor.
- Roast Potatoes: Roast the potatoes in a preheated oven at 425°F (220°C) for 25-30 minutes, until they develop a golden brown and crispy texture on the edges.
- Prepare Dressing: In a bowl, combine the sour cream or plant-based yogurt with freshly squeezed lemon juice, Dijon mustard, and salt and pepper. Mix well until the dressing is smooth and creamy.
- Toss and Serve: Toss the warm roasted potatoes gently with the creamy dressing. Garnish with fresh parsley and chives before serving to add freshness and color.
Notes
- For extra crispiness, make sure to space the smashed potatoes apart on the baking sheet to allow air circulation while roasting.
- You can substitute sour cream with plant-based yogurt to make the recipe vegan-friendly.
- Add a pinch of smoked paprika or chili flakes in the seasoning for a spicy kick.
- Serve the salad warm or at room temperature for the best texture and flavor.
- Fresh herbs like parsley and chives brighten the dish and add a lovely aroma.