Description
Crispy smashed potato salad is a delightful twist on classic potato salad, featuring golden baby potatoes that are boiled until tender, smashed for extra crunch, and roasted to perfection. Tossed with fresh herbs and a zesty lemon dressing, this dish is refreshing and satisfying—ideal for summer barbecues or weeknight dinners. In under an hour, you can serve up a side that will have everyone asking for more.
Ingredients
Scale
- 1.5 lbs baby potatoes
- 3 tbsp extra virgin olive oil
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped chives
- 2 tsp lemon juice
- Salt and pepper to taste
Instructions
- Boil the baby potatoes in salted water for 15-20 minutes until fork-tender.
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Drain the potatoes, let cool slightly, then smash each potato gently.
- Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes until crispy and golden brown.
- Whisk together lemon juice, herbs, salt, and pepper in a bowl. Toss the warm potatoes with the dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg