Description
Crispy smashed potato salad delivers a delightful dance of textures and flavors from Mediterranean kitchens. Crunchy potatoes mingle with fresh herbs, tangy dressing, and zesty seasonings, creating a side dish that elevates any meal you serve.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) baby potatoes
- 3 tablespoons (45 milliliters) olive oil
Seasoning:
- 1/2 teaspoon (2.5 grams) salt
- 1/4 teaspoon (1.25 grams) pepper
Instructions
- Prepare the oven by heating to 425F (220C) and line a baking sheet with parchment paper, potentially using two sheets depending on potato quantity.
- Fill a large pot with cold, salted water and submerge potatoes. Heat to boiling over medium temperature and cook for 7-8 minutes until barely fork-tender, then drain and allow slight cooling.
- Thoroughly dry potatoes with paper towel and transfer to prepared baking sheet. Use the bottom of a glass to gently flatten each potato, creating a smashed texture.
- Generously coat smashed potatoes with olive oil, then season with salt and pepper. Roast in preheated oven for 45-60 minutes, carefully turning halfway through cooking process to ensure even golden crispiness.
- Simultaneously, create dressing by whisking olive oil, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and parsley until smooth. Incorporate chopped pickle and shallot, then adjust seasoning with salt and pepper. Refrigerate until needed.
- Remove potatoes from oven and rest for 5 minutes. Preserve some crispy brown potato fragments for garnishing. Transfer roasted potatoes to mixing bowl and delicately coat with herbed yogurt dressing.
- Finish by scattering chopped scallions and reserved crispy potato bits over the dressed potatoes. Serve immediately while warm for optimal flavor and texture.
Notes
- Opt for waxy potatoes like Yukon Gold or red potatoes for the best crispy exterior and creamy interior.
- Ensure potatoes are thoroughly dried before smashing to achieve maximum crispiness and prevent soggy results.
- Use a wide, flat-bottomed glass or measuring cup with a smooth surface for even potato smashing.
- Salt the boiling water generously to help season potatoes from the inside out during initial cooking.
- Allow potatoes to cool slightly before smashing to prevent burning your hands and ensure easier handling.
- For a gluten-free version, replace Dijon mustard with a gluten-free alternative or omit completely.
- Customize the dressing by swapping Greek yogurt with dairy-free alternatives like coconut yogurt for vegan options.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 190 kcal
- Sugar: 1 g
- Sodium: 290 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg