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Picture this: golden-brown potatoes, crisp on the outside yet tender on the inside, adorned with a heavenly herby, creamy dressing. If your taste buds aren't already tingling, just wait until you experience the explosion of flavors and textures in every bite.
When I say I dashed to the kitchen to whip up this sensational crispy smashed potato salad, believe me, I mean it! Potatoes, those humble yet versatile delights, take center stage in this dish, showcasing their ability to charm even the most discerning palates. Whether you're a potato aficionado or simply someone who appreciates good food, this recipe is bound to captivate your senses and leave you craving more!
Servings:
4 servings
Prep time:
10minutes
Cooking time:
1hour
INGREDIENTS
2 pounds baby potatoes (mini yellow potatoes)
3 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup Greek yogurt
1/2 cup kewpie mayonnaise (or regular mayo)
2 teaspoons Dijon mustard
1/2 lemon, juiced
1 garlic clove, minced
1/4 cup fresh parsley, chopped
salt and pepper, to taste
1 dill pickle, finely chopped
1 shallot, finely chopped
1-2 scallions for garnish, optional
INSTRUCTIONS
Preheat the oven to 425°F and line a baking sheet with parchment paper (you may need 2 sheets if they’re small).
Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes – until just fork tender. Drain and let cool slightly.
Pat the potatoes dry with a paper towel, then transfer them to the baking sheet. Gently smash each potato with the bottom of a glass.
Brush with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 45-60 minutes, flipping halfway, until until golden brown and crispy.
While the potatoes cook, whisk the remaining 1 tablespoon of olive oil with the yogurt, mayo, Dijon, lemon juice, garlic, and parsley until smooth. Stir in the chopped pickle and shallot, taste, and season with salt and pepper, as needed. Cover and refrigerate.
When the potatoes are done, remove the tray from the oven and let cool for 5 minutes. Save some crispy brown potato bits for the topping, then transfer them to a large bowl and gently toss with the herbed yogurt dressing until evenly coated.
Garnish with chopped scallions and crispy potato bits. Serve warm and enjoy.
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