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