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
Scale
- 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