Crispy Herb Smashed Potato Salad
Smashed & Seasoned to Perfection! Found this recipe on @allrecipes & immediately fell in love. This Crispy Herb Smashed Potato Salad is a delicious twist on the classic, featuring perfectly crispy potatoes and a vibrant herb dressing. Imagine: tender, fluffy potato chunks bursting with flavor and texture, all coated in a creamy herb sauce that’s bursting with freshness. Every bite is a delightful combination of creamy and crispy, with a touch of herbaceous magic.
Here’s why you’ll love it:
- Flavor & Texture Explosion: This recipe takes smashed potatoes to the next level, creating a delightful contrast between crispy exteriors and fluffy interiors. The herb dressing adds a touch of freshness that elevates the entire dish.
- Easy & Customizable: Made with simple ingredients and a straightforward process, this potato salad comes together quickly and easily. Feel free to get creative and add your favorite herbs or mix-ins for a personalized touch.
- Perfect for Any Occasion: Enjoy this smashed potato salad as a side dish at your next barbecue, a potluck contribution, or a light lunch on its own.
Ready to ditch the boring potato salad and experience the magic of Crispy Herb Smashed Potato Salad? Continue reading for the recipe below and get ready to transform a classic side dish into a flavor sensation!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Category: Side Dish
Ingredients
- 4 teaspoons kosher salt, divided, plus more to taste
- 3 pounds baby gold potatoes
- 3 tablespoons olive oil. divided
- 3/4 teaspoon pepper, divided, plus more to taste
- 1/2 teaspoon garlic powder
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh dill, plus more for garnish
- 1 tablespoon finely chopped fresh parsley, plus more for garnish
- 1 bunch green onions, thinly sliced, divided
Instructions
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Boil the Potatoes: Place the potatoes in a large pot and cover them with water. Add 1 tablespoon of salt and bring to a boil over high heat. Reduce the heat to medium-high and cook for 12-15 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes thoroughly.
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Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or aluminum foil.
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Smash and Season the Potatoes:
- Coat the prepared baking sheet with 1 tablespoon of olive oil.
- Arrange the drained potatoes in a single layer on the baking sheet.
- Using a heavy-bottomed jar or glass, gently press down on each potato until it is about 1/4 to 1/2 inch thick.
- Drizzle the remaining olive oil over the smashed potatoes and season with 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and garlic powder.
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Roast the Potatoes: Roast in the preheated oven for approximately 30 minutes, or until the potatoes are crispy and golden brown.
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Prepare the Dressing: While the potatoes are roasting, combine the sour cream, mayonnaise, mustard, lemon juice, dill, and parsley in a medium bowl. Stir well. Add all but 1 tablespoon of the green onions and mix again. Season the dressing with pepper to taste.
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Assemble and Serve:
- Set aside 1/4 cup of the roasted crispy potatoes for garnish.
- Add the remaining roasted potatoes to the bowl with the dressing and toss gently to coat.
- Transfer the potato salad to a serving dish.
- Garnish with the reserved crispy potatoes, the remaining green onions, and additional fresh dill and parsley, if desired. Serve warm or at room temperature.
Notes
You can’t go with with @allrecipes – go check them out if you haven’t lately: http://www.allrecipes.com
Keywords: Potato, Potato Salad, Herb, Smashed Potato
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