Description
This Crispy Smashed Potato Salad recipe combines tender baby potatoes with a creamy herbed yogurt dressing, creating a delightful dish with a crispy twist. Perfect for a side dish or a light meal.
Ingredients
Units
Scale
Potatoes:
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Herbed Yogurt Dressing:
- 3/4 cup Greek yogurt
- 1/2 cup kewpie mayonnaise (or regular mayo)
- 2 teaspoons Dijon mustard
- 1/2 lemon, juiced
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- 1–2 scallions for garnish, optional
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper (you may need 2 sheets if they’re small).
- Cook the potatoes: Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes – until just fork tender. Drain and let cool slightly.
- Smash the potatoes: Pat the potatoes dry, then transfer them to the baking sheet. Gently smash each potato to 1/4 inch thick with a potato masher or glass.
- Roast the potatoes: Brush with olive oil, season with salt and pepper. Roast for 45-60 minutes, flipping halfway, until golden brown and crispy.
- Prepare the dressing: Whisk remaining olive oil with yogurt, mayo, Dijon, lemon juice, garlic, and parsley. Stir in pickle and shallot, season, and refrigerate.
- Combine and serve: Toss the roasted potatoes with the herbed yogurt dressing. Garnish with scallions and crispy bits. Serve warm.
Notes
- Don’t over-boil the spuds. They should be just fork-tender, but not soft.
- Dry thoroughly after boiling to maximize crispiness.
- Coat the potatoes with cornstarch before roasting for extra crunch.
- Smash a few extra flat for an ultra-crispy crunch.
- Check early for doneness as cooking times may vary.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
