Crispy Smashed Potato Salad

Introduction

If you’re looking for a potato salad that’s a step above the rest, this crispy smashed potato salad is the perfect addition to your recipe collection. Combining crispy, golden potatoes with a zesty dressing and fresh herbs, this dish delivers a tantalizing balance of crunch, flavor, and freshness. Whether you’re serving it at a summer barbecue or alongside a comforting dinner, this recipe is guaranteed to satisfy your craving for something both hearty and refreshing.

Detailed Ingredients with measures

For this recipe, you’ll need the following ingredients to prepare the crispy smashed potato salad:
– Small or baby potatoes: The star of the dish, perfect for smashing
– Olive oil: To add flavor and crisp up the potatoes
– Salt: To season both the potatoes and dressing
– Garlic powder: To enhance the flavor of the crispy potatoes
– Red onion, finely diced: Adds crunch and sharpness to the salad
– Fresh parsley, chopped: For a burst of freshness
– Lemon juice: To brighten the dressing with acidity
– Honey or maple syrup: For a touch of sweetness in the dressing
– Dijon mustard: A touch of tanginess to elevate the flavors
– Black pepper: To taste

Prep Time

Preparing this crispy smashed potato salad is straightforward and doesn’t take long. Start by scrubbing and boiling your small or baby potatoes until they’re tender. This can take approximately 10-15 minutes. Once the potatoes are done, let them cool slightly before smashing them gently with the bottom of a glass or fork.

Cook Time, Total Time, Yield

The cooking time for the smashed potatoes is roughly 25-30 minutes in the oven. You’ll want to roast them at a high temperature (around 425°F) until they’re golden and crispy. Combine this with the prep time, and you’ll have a complete dish ready in under an hour.

This recipe typically yields about four servings, making it great for family dinners or smaller gatherings. If you’re cooking for a crowd, scaling up the ingredients is simple and hassle-free. Enjoy this crispy smashed potato salad as a satisfying, flavorful side dish!

Detailed Directions and Instructions

Step 1: Prepare the Potatoes

– Begin by scrubbing the baby potatoes to clean them and remove any dirt.
– Fill a large pot with water, add a generous pinch of salt, and bring it to a boil.
– Add the cleaned potatoes into the boiling water. Cook them until they are fork-tender, around 15-20 minutes, depending on the size of the potatoes.
– Once fully cooked, drain the potatoes and allow them to cool slightly.

Step 2: Preheat the Oven

– Preheat your oven to 450°F (232°C).
– Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking.

Step 3: Smash the Potatoes

– Once the potatoes are cool enough to handle, place them on the prepared baking sheet.
– Using the bottom of a heavy glass, measuring cup, or a potato masher, gently press down on each potato to flatten it slightly while keeping it intact.

Step 4: Season and Bake

– Drizzle the smashed potatoes generously with olive oil to ensure the outsides become crispy in the oven.
– Sprinkle with salt, pepper, garlic powder, and any additional herbs or seasonings of your choice.
– Place the baking sheet in the preheated oven and bake for 25-30 minutes or until the potatoes are golden brown and crispy on the edges.

Step 5: Prepare the Salad Ingredients

– While the potatoes bake, chop the salad ingredients to your desired size. For this recipe, you can use vegetables like leafy greens, red onions, cucumbers, or cherry tomatoes.
– Place the salad ingredients in a large serving bowl.

Step 6: Prepare the Dressing

– Whisk together a simple dressing using olive oil, vinegar (such as red wine vinegar or apple cider vinegar), Dijon mustard, a touch of honey or sweetener, and salt and pepper to taste. Adjust to your preference.

Step 7: Combine and Serve

– Once the potatoes are done baking and crispy, remove them from the oven and let them cool slightly.
– Add the crispy smashed potatoes to the prepared salad bowl with your vegetables.
– Drizzle the salad with your dressing and toss gently to combine. Ensure the potatoes are coated without breaking apart.
– Serve immediately and enjoy your crispy smashed potato salad.

Notes

Note 1: Potato Variety

– Baby potatoes or small Yukon Gold potatoes work best for this recipe as they hold their shape and crisp well in the oven.

Note 2: Custom Seasoning

– Feel free to add any extra seasonings like smoked paprika, chili powder, or dried rosemary to diversify the flavor of your smashed potatoes.

Note 3: Storage

– This salad is best served fresh to preserve the crispiness of the potatoes. However, leftovers can be stored in an airtight container in the fridge for up to two days.

Note 4: Dietary Preferences

– You can make the salad vegan by ensuring the dressing contains no honey and using a plant-based sweetener instead.

Note 5: Dressing Adjustments

– Taste your dressing before adding it to the salad and adjust the seasoning levels or sweetness to your liking.

Cook techniques

Boiling the potatoes

Start by boiling the baby potatoes in salted water to soften them. This removes the raw texture and ensures they’re easy to smash.

Smashing the potatoes

Once boiled, allow the potatoes to cool slightly before placing them on a baking sheet. Use the bottom of a glass or a masher to gently smash each potato until they’re flattened but still intact.

Oven roasting for crispiness

Drizzle the smashed potatoes with olive oil and roast them in the oven. This creates a golden, crispy exterior while keeping the interior soft and fluffy.

Preparing the vinaigrette

Whisk together the vinaigrette ingredients to create a tangy and flavorful dressing that pairs perfectly with the crispy potatoes.

Combining ingredients for the salad

Mix the roasted potatoes with the vinaigrette, fresh herbs, and other salad ingredients right before serving to maintain the crispiness.

FAQ

Can I use a different type of potato?

Yes, but baby potatoes are best for smashing due to their size and texture. Ensure that any alternative potatoes are small or cut into smaller pieces.

What can I use if I don’t have a potato masher?

You can use the bottom of a sturdy glass, a fork, or any flat-bottomed kitchen tool to smash the potatoes.

How do I ensure the potatoes stay crispy?

Serve the potatoes immediately after roasting, and add the vinaigrette just before serving. Avoid letting the potatoes sit too long after combining with the dressing.

Can I make this recipe ahead of time?

You can boil and smash the potatoes ahead of time. Roast them just before serving to ensure maximum crispiness.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator. Note that the potatoes may lose some crispiness after refrigeration.

Can I reheat this dish?

Yes. Reheat in an oven or air fryer to regain some of the crisp texture, rather than microwaving, which can make them soggy.

Are there substitutions for the dressing ingredients?

Yes, you can substitute similar ingredients. For example, use apple cider vinegar instead of red wine vinegar or swap fresh herbs for dried ones if needed.

Conclusion

The crispy smashed potato salad provides a delightful twist to traditional potato salads with its unique texture and flavors. It’s easy to prepare, incredibly versatile, and a great addition to any meal. Whether you’re enjoying it at a summer barbecue, a festive gathering, or a weeknight dinner, this recipe captures the perfect balance of crispy and creamy.

More recipes suggestions and combination

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For an extra serving of veggies, pair this salad with balsamic-glazed Brussels sprouts as a side.

Vegetarian Stuffed Peppers

If you want a full vegetarian spread, try the crispy smashed potato salad alongside stuffed peppers for a hearty and satisfying meal.