This crispy smashed potato salad is a fun twist on the classic! With golden-brown potatoes, creamy dressing, and fresh herbs, it’s bursting with flavor and texture.
I love the crunch from the smashed potatoes—it’s like a little party in my mouth! Serve it warm or cold, and you’ll have everyone asking for seconds. Who can resist? 😄
Key Ingredients & Substitutions
Potatoes: I prefer using baby Yukon Gold because they’re creamy on the inside and crisp up nicely. If you can’t find them, any small potatoes work; red potatoes could be a great substitute.
Olive Oil: It’s a must for roasting! You could replace it with avocado oil for a different flavor. Both are good for high heat cooking.
Sour Cream or Greek Yogurt: I usually go for Greek yogurt for a healthier option. You can use regular sour cream if you prefer that creaminess or even dairy-free yogurt for a vegan option.
Herbs: Chives and parsley bring freshness. If you’re out of them, green onions make a great alternative! They’re just as vibrant and flavorful.
Bacon Bits: Bacon adds crunch and a smoky flavor, but you can simply skip it for a vegetarian version or use crispy chickpeas instead for a similar texture.
How Do You Get Potatoes Perfectly Crispy?
The key to crispy smashed potatoes lies in both the cooking method and the smashing technique. Here’s how to achieve that delightful crunch:
- Boil your potatoes until fork-tender but not falling apart—this is important!
- Gently flatten them. The more surface area you create, the crispier they’ll get while roasting.
- Don’t skip on the oil! It helps them crisp up beautifully. A good coating is essential, so don’t be shy with it.
- Be sure to roast at a high temperature and flip them midway. This helps them brown evenly and get that crispy texture all around!
With these tips, your Crispy Smashed Potato Salad will turn out amazing every time! Enjoy the deliciousness!
How to Make Crispy Smashed Potato Salad
Ingredients You’ll Need:
For the Potatoes:
- 1.5 pounds small new potatoes or baby Yukon Gold potatoes
- 3 tablespoons olive oil (divided)
- Salt and black pepper, to taste
For the Dressing:
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Optional: 1/4 cup cooked bacon bits or crispy pancetta for added flavor and crunch
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time, plus 25-30 minutes for roasting the potatoes. Overall, you’ll need around an hour to enjoy this delicious dish, including boiling and cooling time!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 450°F (230°C) so it’s ready for your potatoes.
2. Boil the Potatoes:
In a large pot, add your potatoes and cover them with salted water. Bring the water to a boil and let the potatoes cook for about 15-20 minutes until they’re tender when you poke them with a fork. Once they’re ready, drain the potatoes well.
3. Smash the Potatoes:
Transfer the cooked potatoes onto a baking sheet lined with parchment paper or foil. Using the bottom of a sturdy glass or a potato masher, gently smash each potato until it’s flattened but still in one piece. Aim for a nice, rustic look!
4. Season and Roast:
Drizzle 2 tablespoons of olive oil over the smashed potatoes. Season them generously with salt and black pepper, making sure to coat all sides well. Roast them in the oven for 25-30 minutes, flipping them halfway through, until they’re golden brown and crispy.
5. Prepare the Dressing:
While your potatoes are roasting, mix together the dressing. In a bowl, combine sour cream (or Greek yogurt), mayonnaise, lemon juice, minced garlic, chopped chives, parsley, and a pinch of salt and pepper. Stir until everything is well blended and set aside.
6. Combine and Serve:
Once the potatoes are out of the oven and slightly cooled, toss them gently with the creamy herb dressing, ensuring each piece is coated. If desired, sprinkle cooked bacon bits on top for added flavor. Garnish with extra chopped parsley before serving.
Enjoy your Crispy Smashed Potato Salad — the crispy edges combined with the creamy herb dressing make this dish truly irresistible!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Potatoes?
Absolutely! While baby Yukon Golds are perfect for smashing, you can also use small red potatoes or fingerling potatoes. Just ensure they’re similar in size for even cooking!
Can I Make the Dressing Ahead of Time?
Yes, you can prepare the dressing a day in advance! Just store it in an airtight container in the fridge. Give it a good stir before tossing it with the potatoes to refresh the flavors.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The potatoes will soften a bit, but you can reheat them in the oven for a few minutes to restore some crispiness!
What Can I Substitute for Bacon Bits?
If you want to keep it vegetarian, skip the bacon or use crispy chickpeas as a crunchy alternative. You can also try adding toasted nuts for some extra texture!
