The aroma of crispy smashed potato salad wafts through the air, beckoning everyone to gather around the table. Imagine golden potatoes, tender and fluffy on the inside, with a delightful crunch that makes each bite an experience to savor. For more inspiration, check out this lunch options recipe.
This dish is not just a salad; it’s a celebration of flavors and textures, perfect for summer barbecues or cozy family dinners. With vibrant colors and tantalizing aromas, this crispy smashed potato salad promises an unforgettable taste sensation. For more inspiration, check out this dinner recipes recipe.
Why You'll Love This Recipe
- This crispy smashed potato salad is incredibly easy to whip up, making it a go-to dish for any occasion
- The burst of flavors from herbs and spices will elevate your meals to new heights
- Its visual appeal ensures your guests will be impressed before they even take a bite
- Plus, it’s versatile enough to pair with grilled meats or stand alone as a light meal
Sharing this recipe at a family gathering led to rave reviews and my cousin declaring it “life-changing.” Who knew potatoes could steal the spotlight?
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
-
Baby Potatoes: Choose firm, small-sized potatoes for the best texture; they crisp up nicely when smashed.
-
Olive Oil: Extra virgin olive oil works wonders here, adding richness and flavor to the potatoes.
-
Fresh Herbs: I love using parsley and dill for their bright flavors; feel free to mix in whatever you like.
-
Garlic Powder: This adds depth—choose fresh minced garlic if you want that punchy taste instead.
-
Salt and Pepper: Essential for enhancing all those wonderful flavors; adjust according to your taste.
-
Lemon Juice: A squeeze of fresh lemon juice brightens up the salad beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Crispy Smashed Potato Salad
Prepare the Potatoes: Start by washing the baby potatoes thoroughly. Place them in a large pot filled with salted water, bringing it to a boil over medium heat. Cook until fork-tender, about 15-20 minutes.
Smashed Perfection: Once cooked, drain the potatoes and let them cool slightly. Place them on a baking sheet lined with parchment paper and gently smash each potato with a fork until they are flattened but still intact.
Add Flavorful Goodness: Drizzle olive oil generously over the smashed potatoes while sprinkling garlic powder, salt, pepper, and your choice of herbs on top. Toss lightly to coat every potato evenly.
Bake Until Golden: Preheat your oven to 425°F (220°C). Bake the seasoned potatoes for about 25-30 minutes or until they turn beautifully golden brown and crispy.
Toss Together With Dressing: While waiting for the potatoes, prepare a simple dressing by mixing lemon juice with more olive oil and finely chopped herbs. Once the potatoes are out of the oven and slightly cooled, drizzle this dressing over them.
Serve & Enjoy!: Transfer your crispy smashed potato salad onto a serving platter. Garnish with additional herbs if desired and serve warm or at room temperature. Watch them disappear!
This process not only creates delicious food but also fills your kitchen with mouthwatering aromas that make it hard to resist sneaking bites along the way!
You Must Know
- Crispy smashed potato salad is a delightful twist on traditional potato salad
- The contrasting textures of crispy potatoes and creamy dressing create an irresistible dish
- Perfect for picnics, barbecues, or any gathering where flavor and fun are essential
Perfecting the Cooking Process
Start by boiling the potatoes until fork-tender, then smash them slightly before roasting to achieve that coveted crispy texture.
Add Your Touch
Feel free to swap out herbs or add bacon bits for a smoky flavor. Customize the dressing to suit your taste preferences or dietary needs.
Storing & Reheating
Store leftover crispy smashed potato salad in an airtight container in the fridge for up to three days. Reheat gently in the oven to maintain crispiness.
Chef's Helpful Tips
- Use waxy potatoes like Yukon Gold for better texture; they hold their shape well when smashed
- Ensure even cooking by cutting potatoes into similar sizes before boiling
- Season generously throughout each step for maximum flavor
Memories of hosting my first backyard barbecue flood back as I recall how this dish stole the show, leaving everyone asking for seconds and the recipe!
FAQ
What type of potatoes should I use for crispy smashed potato salad?
Waxy potatoes like Yukon Gold yield the best results due to their creamy texture.
Can I make this salad ahead of time?
Yes, prepare it a day in advance and store it covered in the fridge.
How do I keep the potatoes crispy after cooking?
Serve immediately after roasting, and reheat gently if needed to maintain crispness.
Crispy Smashed Potato Salad
- Total Time: 45 minutes
- Yield: Serves 4
Description
Crispy smashed potato salad is a delightful fusion of fluffy, tender baby potatoes and a crunchy exterior, tossed in vibrant herbs and zesty lemon dressing. Perfect for summer gatherings or cozy family meals, this dish offers a mouthwatering contrast of textures and flavors that will impress your guests. Easy to prepare and customizable, it’s a must-have recipe that transforms ordinary potatoes into an unforgettable culinary experience.
Ingredients
- 1 lb baby potatoes
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tsp garlic powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper (adjust to taste)
- Juice of 1 lemon
Instructions
- Wash baby potatoes thoroughly. In a large pot of salted water, boil until fork-tender (15-20 minutes). Drain and cool slightly.
- Place cooled potatoes on a parchment-lined baking sheet and gently smash each with a fork until flattened but intact.
- Drizzle olive oil over smashed potatoes, sprinkle with garlic powder, salt, pepper, and herbs. Toss to coat evenly.
- Preheat oven to 425°F (220°C) and bake for 25-30 minutes until golden brown and crispy.
- Combine lemon juice with remaining olive oil and herbs for dressing. Drizzle over baked potatoes before serving warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg