Description
Crispy smashed potato salad is an irresistible blend of creamy, tender potatoes and a delightful crunch. This dish is perfect for summer barbecues or as a refreshing side at family gatherings. With its customizable flavors and textures, you’ll leave your guests craving more. Follow this easy recipe to create a crowd-pleasing side that pairs beautifully with grilled meats or can be enjoyed on its own.
Ingredients
Scale
- 1.5 lbs small waxy potatoes (like baby Yukon Gold or red)
- 3 tbsp olive oil
- 1 tsp salt (plus more for boiling)
- 1/2 tsp black pepper
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup fresh herbs (basil, parsley, or dill), chopped
Instructions
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Smash each potato gently with a fork until flattened but intact.
- Drizzle olive oil over the smashed potatoes, then season with salt and pepper.
- Roast in the oven for about 25-30 minutes until golden brown and crispy.
- In a bowl, mix sour cream or Greek yogurt with fresh herbs, salt, and pepper.
- Toss the roasted potatoes in the dressing and serve warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 230
- Sugar: 2g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg