Oh, crispy smashed potatoes, where have you been all my life? Imagine a potato so perfectly smashed and roasted that it practically whispers ‘eat me’ with every golden crispy edge. This isn’t just a potato salad—it’s a delightful rebellion against the mundane, bringing a little crunch to your table, maybe like that unexpected plot twist in your favorite binge-worthy series.
Steps
- Preheat your oven to 425°F and line a large baking sheet with parchment paper. Boil baby potatoes in water for about 7 minutes until they are tender. Drain and place them on the prepared baking sheet.
- Flatten each potato using the back of a glass, then brush them with olive oil and season with salt and pepper. Roast in the oven for 50 minutes to 1 hour until they become crispy and golden brown.
- While the potatoes are roasting, deseed and finely chop the cucumber. In a bowl, whisk together Greek yogurt, Kewpie mayo, Dijon mustard, lemon juice, red wine vinegar, minced garlic, chopped dill, chopped parsley, salt, and pepper.
- Stir in the chopped cucumber and shallot into the dressing. Cover the bowl and refrigerate the dressing to allow the flavors to blend as the potatoes finish roasting.
- Once the potatoes are done roasting and have cooled slightly, fold them into the prepared dressing until well-coated. Garnish the salad with reserved crispy potato bits, extra dill, and black pepper before serving.
- Refrigerate any leftovers, and if desired, use vegan substitutes for yogurt and mayo to make the dish vegan-friendly.
Ingredients
- 2 lbs baby potatoes, scrubbed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 3/4 cup Greek yogurt
- 1/2 cup Kewpie mayonnaise
- 2 teaspoons Dijon mustard
- Juice of 1/2 large lemon
- 2 teaspoons red wine vinegar
- 1 large garlic clove, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1 medium cucumber, seeded and finely chopped
- 1 shallot, finely chopped
FAQ
- How do I ensure my smashed potatoes turn out crispy?
- To achieve crispy smashed potatoes, boil them until fork-tender, then smash them flat on a baking sheet. Brush with olive oil, season with salt and pepper, and roast at 425? for 50 minutes to an hour until golden brown.
- Can I make this potato salad vegan?
- Yes, you can make this dish vegan by substituting the Greek yogurt and Kewpie mayo with their vegan counterparts.
- What are the key ingredients in the salad dressing?
- The salad dressing includes Greek yogurt, Kewpie mayo, Dijon mustard, lemon juice, red wine vinegar, minced garlic, chopped dill, chopped parsley, and seasoning with salt and pepper to taste.
- How can I prevent the salad from becoming watery?
- To avoid a watery salad, ensure you scoop out and deseed the cucumber before finely chopping it and adding it to the dressing.
- What can I serve with crispy smashed potato salad?
- This hearty salad pairs well with steak or chicken, making it a versatile side dish for various meals.
Tips
- Use baby potatoes for quicker boiling, but if you choose Yukon Gold potatoes, be prepared for a slightly longer cooking time.
- Smash the boiled potatoes with a glass to flatten them before roasting, ensuring they become crispy and golden brown after 50 minutes to an hour in the oven.
- Prepare the dressing while the potatoes are roasting to allow the flavors to meld for at least 30 minutes in the refrigerator, adjusting salt, pepper, or tanginess to your taste.
- Remember to deseed the cucumber before mixing it into the salad to prevent the dish from becoming watery.
Equipment
- XL Baking Sheet
- Parchment Paper
