This crispy smashed potato salad is a fun twist on the classic! With golden, crunchy potatoes and a tasty garlic herb dressing, it’s a side dish that everyone will love.
The best part? You can customize it with your favorite herbs! I like to add a sprinkle of extra garlic because, let’s be honest, who can have too much? 🧄
Making it is super easy! Just smash, roast, and mix. It’s the perfect dish for gatherings, and trust me, it won’t last long on the table!
Key Ingredients & Substitutions
Potatoes: I recommend Yukon Gold or red potatoes for their creamy texture. If you want a lower-carb option, swap them with baby cauliflower. Just remember, they won’t have the exact same taste, but they’ll still be delicious!
Olive Oil: Using extra-virgin olive oil in both the mash and dressing adds depth. If you’re out, feel free to use canola or avocado oil. Both are great substitutes and have a neutral flavor.
Fresh Herbs: This salad shines with fresh parsley, chives, and dill. Don’t have any on hand? Try dried herbs, but cut the amount in half since they’re more potent. You can even play around with basil or cilantro for a twist!
Garlic: Fresh minced garlic gives the dressing a punch. If you’re in a hurry, garlic powder can be used instead, but use about 1/4 teaspoon for each clove.
How Can You Get the Potatoes Super Crispy?
Achieving that perfect crispy texture on your smashed potatoes is key! Here’s how you can nail it:
- Boil potatoes until fork-tender, but don’t overcook them. You want them soft, but not mushy!
- When smashing, make sure to keep them thick enough to hold together. About 1/2 inch is perfect!
- Generously coat with olive oil. The more oil, the crispier they’ll get!
- Don’t overcrowd the baking sheet; give them room to breathe. A single layer is essential.
- Flipping halfway ensures they brown evenly, so don’t skip this step!
Follow these tips, and you’ll have a crunchy, delightful potato salad that’s sure to impress!
Crispy Smashed Potato Salad with Garlic Herb Dressing
Ingredients You’ll Need:
For the Crispy Smashed Potatoes:
- 1.5 pounds baby potatoes (Yukon Gold or red potatoes)
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Garlic Herb Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon apple cider vinegar or white wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh dill, finely chopped
- Salt and freshly ground black pepper, to taste
Additional Garnishes (optional):
- Fresh herbs for garnish (parsley, chives, or dill)
- Flaked Parmesan cheese or crumbled feta
How Much Time Will You Need?
This delicious potato salad takes about 15 minutes to prep and around 30-40 minutes to cook everything. You’ll spend some time boiling and smashing the potatoes, plus mixing up the dressing. Perfect for a delightful side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 450°F (230°C). This step is important to get those potatoes nice and crispy!
2. Cook the Potatoes:
Take the baby potatoes and place them in a large pot. Cover them with cold water and add a pinch of salt. Bring the pot to a boil over high heat. Once boiling, reduce the heat and let them simmer until they’re fork-tender, which should take about 15-20 minutes. Drain them well after cooking.
3. Smash the Potatoes:
Now it’s time for some fun! Place the cooked potatoes on the baking sheet, making sure to space them out. Take a sturdy glass or a potato masher and gently press down on each potato to flatten them to about 1/2-inch thick, keeping them intact.
4. Season and Oil:
Drizzle those smashed potatoes with olive oil and sprinkle generously with salt and pepper. This will give them fantastic flavor as they roast!
5. Roast the Potatoes:
Pop the baking sheet into the preheated oven and roast the potatoes for 25-30 minutes. Keep an eye on them and flip them halfway through to ensure they crisp up nicely on both sides.
6. Prepare the Garlic Herb Dressing:
While the potatoes are roasting, let’s whip up the dressing! In a small bowl, combine the olive oil, lemon juice, vinegar, minced garlic, Dijon mustard, honey, and all those lovely fresh herbs. Whisk it all together and season with salt and pepper to taste.
7. Assemble the Salad:
Once the potatoes are crispy and cooled just enough to handle, transfer them to a large bowl. Pour the garlic herb dressing over the potatoes and gently toss to coat them evenly in that delicious sauce.
8. Garnish and Serve:
For the finishing touch, sprinkle the salad with fresh herbs and optional Parmesan or feta cheese. This potato salad is best enjoyed warm or at room temperature, so dig in!
Enjoy your crispy smashed potato salad with that vibrant, flavorful garlic herb dressing! It’s sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold or red potatoes are preferred for their creamy texture, you can use other varieties like fingerlings or even new potatoes. Just ensure they are similar in size for even cooking.
How Do I Store Leftover Potato Salad?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the potatoes crispy, it’s best to store the dressing separately and mix them together just before serving.
Can I Make the Dressing Ahead of Time?
Yes! You can prepare the garlic herb dressing in advance and store it in the fridge for up to a week. Just give it a good shake or whisk before using as the ingredients may settle.
What If I Don’t Have Fresh Herbs?
No problem! If you don’t have fresh herbs, you can use dried herbs instead. Just remember to use about 1/3 of the amount, as dried herbs are more concentrated in flavor. For instance, use about 1 teaspoon of dried parsley instead of 2 tablespoons of fresh.
