This Crispy Smashed Potato Salad is a fun twist on your regular potato salad. It features golden, crispy potatoes mixed with fresh herbs and a creamy dressing—yum!
Who knew salad could be crispy and exciting? I love munching on these potatoes, and the crunchy bites are a hit at any gathering. Just be ready to share, or not! 😉
Making this is easy too! Just boil the potatoes, smash them, roast until crispy, and mix with your favorite toppings. It’s a guaranteed crowd-pleaser at any meal!
Key Ingredients & Substitutions
Red Potatoes: These small potatoes are perfect for this salad due to their waxy texture, which holds up when smashed. If you can’t find red potatoes, you can substitute with Yukon gold potatoes for a similar flavor and texture.
Olive Oil: I love using extra virgin olive oil for its rich flavor. If you need a substitute, avocado oil works well too, or even melted butter for a different taste.
Garlic Powder: This adds a nice flavor punch. If you prefer fresh, you can use minced garlic instead—just be careful not to burn it while roasting.
Fresh Parsley: Fresh parsley brightens up the dish. If it’s out of season, you can use dried parsley, but use less since dried herbs are stronger in flavor.
Sour Cream & Mayonnaise: This combination creates a creamy dressing. If you have dietary restrictions, Greek yogurt can be a healthy swap for sour cream.
How Do You Achieve Perfectly Crispy Smashed Potatoes?
Getting your smashed potatoes crispy is all about technique. After boiling, the key is to smash them without breaking them apart. Here are some tips:
- Make sure your oven is fully preheated to 450°F (232°C). Hot temperatures are what give you that lovely crunch.
- When smashing the potatoes, keep them intact but flat; a little thickness helps them get crispy edges while staying fluffy inside.
- Toss the smashed potatoes well in olive oil and seasonings before roasting; it ensures an even layer of flavor.
Lastly, check on them halfway through roasting. If they are browning unevenly, you can turn them for a more uniform crispiness.
How to Make Crispy Smashed Potato Salad?
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds small red potatoes
- 1/4 cup olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked paprika for added flavor)
For the Dressing:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar (or apple cider vinegar)
For Garnish (Optional):
- 1/4 cup fresh parsley, chopped
- Crumbled feta cheese or goat cheese
- Red pepper flakes
How Much Time Will You Need?
This delicious Crispy Smashed Potato Salad takes about 15 minutes for preparation and approximately 55 minutes in total, including cooking time. You’ll boil, smash, and roast the potatoes while mixing up a creamy dressing. It’s simple and oh-so-satisfying!
Step-by-Step Instructions:
1. Boil the Potatoes:
First, preheat your oven to 450°F (232°C). While it’s heating, wash the red potatoes thoroughly and place them in a large pot. Cover them with water, sprinkle in a generous amount of salt, and bring to a boil. Let the potatoes cook until they’re fork-tender, which should take about 15-20 minutes.
2. Smash the Potatoes:
Once the potatoes are cooked, drain them and let them cool a bit. On a greased baking sheet, arrange the potatoes and gently smash each one using the bottom of a glass or a fork. You want them flattened but still intact—this helps them get crispy!
3. Season and Roast:
Drizzle the smashed potatoes with olive oil and sprinkle them with salt, pepper, garlic powder, and paprika. Toss everything together to coat the potatoes evenly. Now, roast them in the preheated oven for about 25-30 minutes, or until they turn golden brown and crispy. Yum!
4. Make the Dressing:
While the potatoes are roasting, it’s time to whip up the dressing. In a mixing bowl, combine the sour cream, mayonnaise, Dijon mustard, and red wine vinegar. Season with a little salt and pepper, then mix well until it’s smooth and creamy.
5. Combine and Serve:
Once the potatoes are crispy and done roasting, take them out of the oven and let them cool for a few minutes. In a large bowl, gently toss the crispy smashed potatoes with the creamy dressing until they are well-coated. Add the freshly chopped parsley and toss again. If you like, top your salad with crumbled feta or goat cheese and a sprinkle of red pepper flakes for an extra kick.
6. Enjoy!
Serve the salad warm or at room temperature. Feel free to garnish with a little more parsley if you’d like. This Crispy Smashed Potato Salad is sure to be a hit!
Can I Use Other Types of Potatoes?
Absolutely! While small red potatoes work great for this recipe, you can also use Yukon gold or baby yellow potatoes for a creamier texture. Just keep in mind that cooking times may vary slightly based on the size and type of potato.
How Can I Make This Salad Ahead of Time?
You can prepare the potatoes ahead of time! Simply roast them and let them cool completely, then store them in an airtight container in the fridge for up to 2 days. When ready to serve, toss them with the dressing, parsley, and any toppings just before serving for the best texture.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will meld even more, but the potatoes may lose some crispiness. To reheat, consider tossing them in a hot skillet for a few minutes to revive that crunch!
Can I Make a Lighter Version of the Dressing?
Sure! For a lighter option, you can substitute Greek yogurt for the sour cream and use light mayonnaise. This will cut down on calories while still providing a creamy and delicious dressing. Feel free to adjust other seasonings to taste as well!
