Crispy Smashed Potato Delights

This crispy smashed potato salad brings together the best of both worlds – the irresistible crunch of roasted potatoes with the creamy comfort of traditional potato salad. After years of making the same old mayo-heavy version, I discovered this game-changing technique that transforms a simple side into the star of any meal.

I first created this recipe for a summer barbecue when I wanted something more exciting than the usual potato salad. My guests practically fought over the last serving, and now it's requested at every family gathering.

Ingredients

• Baby potatoes: Preferably Yukon Gold for their buttery flavor and ideal size for smashing
• Extra virgin olive oil: Helps achieve that golden crispy exterior while adding richness
• Garlic powder: Infuses flavor throughout without burning like fresh garlic might
• Fresh herbs: Like parsley, dill, or chives brighten the entire dish with color and freshness
• Mayonnaise: Creates the creamy base that clings perfectly to the warm potatoes
• Dijon mustard: Adds tangy depth that balances the richness of the mayo
• Green onions: Provide mild onion flavor and beautiful color contrast
• Optional pickles: Add bursts of briny flavor that cut through the richness

Step-by-Step Instructions

Boil the Potatoes:

Place washed potatoes in cold salted water and bring to a boil. Simmer gently for 15-20 minutes until tender when pierced with a fork but not falling apart. The cold water start ensures even cooking throughout each potato.

Master the Smash:

After draining allow potatoes to cool just enough to handle. Arrange them with space between each on a parchment-lined baking sheet. Use a flat-bottomed glass or potato masher to press down with even pressure until each potato is about half an inch thick but still holding together.

Season Generously:

Drizzle olive oil over the flattened potatoes ensuring each gets a good coating. Sprinkle garlic powder, salt, and pepper evenly across all pieces. The oil helps conduct heat for maximum crispiness while the seasonings infuse into the exposed potato flesh.

Achieve Perfect Crispiness:

Roast at 425°F for 25-30 minutes flipping once halfway through. Look for deeply golden edges and a crunchy exterior. The high temperature is crucial for developing that contrast between crispy exterior and tender interior.

Create the Dressing:

While potatoes roast whisk together mayonnaise, Dijon mustard, herbs, and green onions in a large bowl. Taste and adjust seasonings noting that the warm potatoes will slightly thin the dressing when combined.

Combine While Warm:

Gently fold the hot crispy potatoes into the dressing while still warm. This allows the potatoes to absorb some of the flavors while maintaining their texture. Use a folding motion rather than stirring to preserve the crispy edges.

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The game-changer in this recipe is the roasting step. The first time I made this, I was tempted to skip it and just use boiled potatoes, but that extra time in the oven transforms ordinary potatoes into irresistible crispy bites that hold up beautifully to the creamy dressing.

Make-Ahead Tips

You can boil the potatoes up to a day ahead and refrigerate them whole. When ready to serve, bring to room temperature, smash, and continue with roasting. The dressing can also be prepared a day in advance and stored separately until serving time.

Seasonal Variations

• Spring: Add fresh peas and mint for brightness
• Summer: Mix in corn kernels and cherry tomatoes
• Fall: Include roasted butternut squash cubes and sage
• Winter: Incorporate roasted garlic and rosemary for warmth

Perfect Pairings

This potato salad stands up beautifully to grilled proteins like steak, chicken, or salmon. The crispy texture also makes it an excellent companion to softer dishes like pulled pork or brisket. For a vegetarian feast, pair it with grilled portobello mushrooms and a fresh green salad.

Recipe FAQs

→ Can I make this potato salad ahead of time?

Yes, you can prepare this dish up to 24 hours in advance. For best texture, store the roasted potatoes and dressing separately in the refrigerator, then combine shortly before serving. If already combined, the potatoes will absorb the dressing and soften slightly but will still be delicious.

→ What's the best type of potato to use?

Waxy varieties like baby Yukon Gold or red potatoes work best for this dish. They hold their shape after boiling and develop crispy exteriors when roasted, while maintaining a creamy interior texture. Avoid starchy russet potatoes which tend to fall apart when smashed.

→ How can I make this dish healthier?

For a lighter version, substitute Greek yogurt for mayonnaise in the dressing. This reduces calories and fat while adding protein. You can also reduce the olive oil amount and add more fresh herbs for flavor without additional calories.

→ What main dishes pair well with this potato salad?

This versatile side pairs beautifully with grilled meats like chicken, steak, or sausages. It also complements fish dishes, particularly salmon or white fish. For vegetarian options, serve alongside grilled portobello mushrooms or vegetable skewers.

→ Can I make this dairy-free or vegan?

Absolutely! The base recipe is already dairy-free if using traditional mayonnaise. For a vegan version, substitute the mayonnaise with a plant-based alternative. The crispy potatoes with olive oil, garlic powder, and herbs are naturally vegan and still delicious even without the creamy dressing.

→ What herbs work best in this dish?

Parsley, dill, and chives are excellent choices as mentioned in the recipe, but you can experiment with other herbs too. Fresh tarragon adds a subtle licorice note, thyme provides earthiness, and basil brings a Mediterranean flair. A combination of herbs often creates the most interesting flavor profile.