This potato salad takes things up a notch! You’ll enjoy crispy smashed potatoes mixed with fresh herbs and a creamy dressing. It’s a fun twist on a classic dish!
Honestly, who can resist crispy potatoes? I’m always tempted to gobble them up before the salad is ready. Pair it with grilled meat, and you’re in for a treat!
Key Ingredients & Substitutions
Baby Yellow Potatoes: These small potatoes are perfect for smashing because they have a creamy texture. If you can’t find them, small Yukon Golds or red potatoes work great too. Just make sure they’re similar in size for even cooking!
Olive Oil: This adds flavor and helps the potatoes crisp up. If you’re out of olive oil, you can use vegetable oil or melted butter. Just keep in mind that each oil has a different taste.
Sour Cream or Greek Yogurt: This creamy ingredient binds everything together and adds tanginess. If you want a dairy-free option, try coconut yogurt or a cashew-based cream.
Fresh Herbs: The chives and parsley bring freshness to the dish. Feel free to experiment with other herbs like dill or cilantro for different flavors!
Bacon: Crispy bacon bits add a delightful crunch. If you’re looking for vegetarian options, consider using crispy chickpeas or sunflower seeds for texture.
How Do You Achieve the Perfectly Crispy Smashed Potatoes?
Getting those potatoes crispy is key to this dish. Start by boiling the potatoes until they’re just fork-tender. This ensures they cook through but won’t fall apart when smashed.
- After boiling, let them cool slightly before smashing to retain their shape.
- Make sure to space the smashed potatoes on your baking sheet to allow airflow for even cooking.
- Don’t skip the flipping step while roasting! This helps both sides get that delicious golden crisp.
Letting them cool a bit after baking also helps them stay crispy when mixed with the dressing. Enjoy making your very own crispy smashed potato salad!
Easy Crispy Smashed Potato Salad
Ingredients You’ll Need:
For the Salad:
- 1.5 pounds baby yellow potatoes (or small Yukon Golds)
- 3 tablespoons olive oil (divided)
- Salt and freshly ground black pepper, to taste
For the Dressing:
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 2 cloves garlic, minced
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 tablespoon fresh lemon juice
Optional Topping:
- Crispy bacon bits or crumbled cooked bacon for topping
How Much Time Will You Need?
This delicious potato salad takes about 10 minutes to prep and about 30 minutes to cook, so you’ll be enjoying it in no time! With 15-20 minutes to boil the potatoes and another 25-30 minutes for roasting, it’s perfect for gatherings or a nice family meal.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This hot temperature helps by giving the potatoes that nice crispy finish.
2. Prepare the Potatoes:
Wash your baby potatoes well, then place them in a large pot. Fill the pot with cold water and add a pinch of salt, which will season the potatoes as they cook. Boil the potatoes for about 15-20 minutes or until they’re fork-tender (they should slide off the fork easily).
3. Drain and Dry:
After boiling, carefully drain the potatoes and let them sit for a minute or two to dry out a bit. This helps them crisp up later!
4. Smash the Potatoes:
Place the potatoes on a baking sheet lined with parchment paper or foil. Now it’s time to smash them! Use the bottom of a glass or a potato masher to gently press down on each potato, flattening them to about 1/2-inch thickness, while keeping them mostly intact. This technique creates more surface area for crispiness!
5. Season and Roast:
Drizzle 2 tablespoons of olive oil over the smashed potatoes. Sprinkle with salt and pepper for seasoning. Make sure each potato is well coated! Roast in the oven for about 25-30 minutes, flipping them halfway through, until they’re golden brown and super crispy.
6. Prepare the Dressing:
While the potatoes are roasting, make the creamy dressing. In a small bowl, combine the sour cream (or Greek yogurt), mayonnaise, minced garlic, chives, parsley, lemon juice, and a pinch of salt and pepper. Mix well until everything is combined.
7. Combine and Serve:
Once the potatoes are out of the oven, let them cool for about 5 minutes. Then, gently toss the crispy smashed potatoes with the creamy dressing until they are nicely coated. If you like, add some crispy bacon bits on top for an extra crunch.
8. Garnish and Enjoy!
Garnish with extra fresh parsley for a pop of color. Serve your delicious crispy smashed potato salad warm or at room temperature, and enjoy every bite!
This delightful salad is the perfect mix of crispy and creamy, making it ideal for picnics, parties, or just a cozy family dinner. Happy cooking!
FAQ for Easy Crispy Smashed Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While baby yellow potatoes or small Yukon Golds are recommended for their creamy texture, you can also use red potatoes or even fingerling potatoes. Just keep in mind that different types may vary slightly in cooking times.
Can I Make This Salad Ahead of Time?
Yes, you can prepare the potatoes and the dressing ahead of time! Boil and roast the potatoes, and then store them separately in the fridge. Toss them with the dressing right before serving to ensure they stay crispy.
How Do I Store Leftover Potato Salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. The crispiness will diminish, but it will still be delicious! To reheat, you can warm them in the oven for a few minutes to help regain some crunch.
What Can I Use Instead of Sour Cream?
If you prefer to substitute sour cream, Greek yogurt works well for a similar tangy flavor and creaminess. For a dairy-free option, try using coconut yogurt or a cashew-based cream for a delicious twist!
