Crispy smashed potato salad is a delightful twist on traditional potato salad that combines textures and flavors in a way that will make your taste buds dance. This dish features tender potatoes that are gently smashed to create crispy edges while retaining their soft interiors. Tossed with fresh herbs and a tangy dressing, this salad is perfect as a side dish for barbecues or picnics. The best part? It’s incredibly simple to prepare. You can whip up this dish in about an hour, making it an ideal option for busy weeknights or last-minute potlucks. Plus, you can customize the ingredients to suit your tastes! Whether you’re hosting a summer gathering or just looking for a comforting meal at home, crispy smashed potato salad brings joy to any table.
Why You’ll Love This Crispy Smashed Potato Salad
- Quick and Easy: Minimal prep time and straightforward steps make this recipe stress-free, even for novice cooks
- Flavorful and Versatile: Enjoy outstanding flavor with ingredients you can easily customize by adding your favorites or adjusting spices
- Perfect for Any Occasion: Ideal for casual gatherings, holiday celebrations, or weeknight dinners
Ingredients for Crispy Smashed Potato Salad
Here’s what you’ll need to make this delicious dish:
- Baby Potatoes: Choose small, waxy potatoes for the best texture; they hold their shape well after cooking.
- Olive Oil: Use high-quality extra virgin olive oil to enhance flavor and crispiness.
- Fresh Herbs: Fresh parsley or dill adds bright flavors; feel free to mix in your favorite herbs.
- Garlic Powder: A sprinkle of garlic powder brings depth to the dressing without overpowering the salad.
- Lemon Juice: Freshly squeezed lemon juice balances richness with acidity; use more if you like a tangy flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Crispy Smashed Potato Salad
Follow these simple steps to prepare this delicious dish:
Step 1: Cook the Potatoes
Begin by placing baby potatoes in a large pot of salted water. Bring to a boil over medium-high heat and cook until fork-tender, about 15-20 minutes.
Step 2: Preheat the Oven
While the potatoes are cooking, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Step 3: Smash the Potatoes
Once cooked, drain the potatoes and let them cool slightly. Place each potato on the baking sheet and gently smash them with the bottom of a glass or spatula until flattened but still intact.
Step 4: Season and Bake
Drizzle olive oil over the smashed potatoes. Sprinkle with garlic powder, salt, and pepper. Bake in the preheated oven for about 25-30 minutes until golden brown and crispy.
Step 5: Prepare the Dressing
In a small bowl, mix together lemon juice, chopped fresh herbs, and additional olive oil. Adjust seasoning as desired.
Step 6: Combine and Serve
Remove the crispy potatoes from the oven and toss them in the dressing while still warm. Transfer to plates or a serving bowl and enjoy!
Transfer to plates and drizzle with sauce for the perfect finishing touch.
Tips and Tricks
Here are some helpful tips to ensure the best results for your dish:
- Even Cooking: Make sure all potatoes are similar sizes so they cook evenly.
- Crispiness Tips: For extra crispiness, flip the potatoes halfway through baking.
- Storage Advice: Store leftovers in an airtight container in the fridge; they taste great cold!
How to Serve Crispy Smashed Potato Salad
This Crispy Smashed Potato Salad is versatile and pairs wonderfully with:
- Grilled Chicken: The smoky flavors of grilled chicken enhance the savory notes of the salad.
- Baked Fish: Light and flaky fish complements the hearty potatoes, creating a balanced meal.
- Roasted Vegetables: Adds vibrant colors and nutrients, making your plate visually appealing and healthy.
Feel free to pair it with your favorite sides for a personalized meal!
Make Ahead and Storage
- Make Ahead: You can prepare the potatoes a day in advance. Boil them until tender, let them cool, then smash them before storing in an airtight container in the refrigerator for up to 24 hours.
- Storing: Leftover Crispy Smashed Potato Salad can be stored in an airtight container in the fridge for up to three days. Ensure you separate any dressing if possible to maintain freshness.
- Reheating: To reheat, place the salad on a baking sheet and warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through, ensuring that it stays crispy.
FAQs for Crispy Smashed Potato Salad:
What ingredients do I need for Crispy Smashed Potato Salad?
To prepare a delicious Crispy Smashed Potato Salad, you will need a variety of fresh ingredients. Start with small to medium-sized potatoes; Yukon Gold or baby red potatoes work well. For added flavor, use olive oil, salt, and pepper. Incorporate fresh herbs like parsley or chives, and consider adding diced red onion for crunch. You can also include cooked bacon or crispy pancetta for a savory touch. Finally, a dressing made from sour cream or Greek yogurt mixed with Dijon mustard enhances the dish. This combination of ingredients ensures that your salad is not only crispy but also packed with flavor.
How do I achieve the perfect crispiness?
The secret to achieving the perfect crispiness in your Crispy Smashed Potato Salad lies in the cooking technique. Boil your potatoes until they are fork-tender, then drain them thoroughly to remove excess moisture. Once cool enough to handle, gently smash each potato using a fork or the bottom of a glass. Drizzle generous amounts of olive oil over them before roasting in a hot oven. The high heat allows the edges to crisp up beautifully while keeping the insides soft. Keep an eye on the potatoes as they roast; flipping them halfway through ensures even browning and maximum crispiness.
Can I make Crispy Smashed Potato Salad ahead of time?
Yes, you can prepare certain elements of your Crispy Smashed Potato Salad ahead of time! Cook and smash the potatoes in advance, then store them in an airtight container in the refrigerator for up to two days. When you’re ready to serve, simply roast them until crispy just before serving. You can also mix your dressing and chop any additional toppings ahead of time, making it easy to assemble when you need it. However, it’s best to add fresh herbs and any crunchy toppings right before serving to maintain their texture.
What variations can I try with this salad?
Crispy Smashed Potato Salad is versatile and allows for plenty of creative variations. For a tangy twist, add pickles or capers into the mix. If you’re looking for more protein, consider including hard-boiled eggs or shredded chicken. For a Mediterranean flair, toss in feta cheese and olives along with sun-dried tomatoes. You can also experiment with different herbs and spices such as dill or smoked paprika to enhance flavors further. Each variation will bring its unique touch while still highlighting that delightful crispy potato base.
Is Crispy Smashed Potato Salad suitable for vegetarians?
Absolutely! The base of Crispy Smashed Potato Salad is entirely vegetarian-friendly since it primarily consists of potatoes and vegetables. If you wish to keep it vegetarian while adding some depth, skip bacon and substitute it with roasted chickpeas or nuts for crunch. Ensure that your dressings are free from animal products if you’re catering to strict vegetarians or vegans. This way, everyone at your gathering can enjoy this delicious salad without compromising their dietary preferences.
How long does Crispy Smashed Potato Salad last in the fridge?
Crispy Smashed Potato Salad can last in the refrigerator for about three days when stored properly in an airtight container. To maintain its freshness and texture, it’s advisable not to mix all ingredients together until just before serving—especially if your salad contains crispy elements like bacon or croutons that may become soggy over time. If you notice any signs of spoilage such as an off smell or discoloration after storing it for a few days, it’s best to discard it.
Conclusion for Crispy Smashed Potato Salad:
In summary, Crispy Smashed Potato Salad combines delightful textures with vibrant flavors that make it a standout dish at any meal or gathering. By boiling and smashing potatoes before roasting them to perfection, you’ll achieve that coveted crispiness that’s essential for this salad’s success. Feel free to customize your recipe by adding various ingredients such as herbs, proteins, and dressings according to your taste preferences while ensuring balance. Whether served warm or cold as part of a picnic spread or summer barbecue menu, this versatile salad is bound to impress guests and family alike with its irresistible charm.
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Crispy Smashed Potato Salad
- Total Time: 45 minutes
- Yield: Serves 4
Description
Crispy Smashed Potato Salad is a delightful and modern twist on the classic potato salad, perfect for any occasion. This dish features tender baby potatoes that are boiled until fork-tender, then gently smashed to create crispy edges while maintaining a soft interior. Tossed with fresh herbs and a tangy lemon dressing, this salad bursts with flavor and texture. Ideal for summer barbecues, picnics, or as a comforting weeknight side dish, it’s customizable to suit your taste preferences. In just about an hour, you can whip up this crowd-pleaser that’s sure to impress your family and friends.
Ingredients
– Baby potatoes
– Extra virgin olive oil
– Fresh herbs (parsley or dill)
– Garlic powder
– Lemon juice
Instructions
1. Boil baby potatoes in salted water until fork-tender (15-20 minutes).
2. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
3. Drain potatoes, cool slightly, then smash each potato gently on the baking sheet.
4. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper.
5. Bake for 25-30 minutes until golden and crispy.
6. Toss warm potatoes with a dressing of lemon juice, herbs, and additional olive oil before serving.
Notes
– For extra crispiness, flip the potatoes halfway through baking.
– Customize your salad by adding cooked bacon or capers for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 220
- Fat: 9g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g