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This crispy smashed potato salad transforms ordinary baby potatoes into a spectacular side dish that combines the best of both worlds—crispy roasted potatoes and creamy potato salad. After discovering this technique, I've never gone back to traditional potato salad for summer gatherings.
I first created this recipe when hosting a backyard barbecue where I wanted something more exciting than traditional potato salad. The empty dish and multiple recipe requests confirmed it was a winner, and it has become my signature side for every summer gathering since.
Ingredients
- Baby potatoes: select firm, evenly sized mini yellow potatoes for consistent cooking and the creamiest interior texture
- Olive oil: use high quality extra virgin for brushing the potatoes as it creates the best flavor and crispy exterior
- Greek yogurt: provides tanginess and creaminess with less fat than using all mayonnaise
- Kewpie mayonnaise: Japanese mayo with a richer egg flavor than regular mayo substitute traditional if unavailable
- Dijon mustard: adds complexity and subtle heat to the dressing choose whole grain for extra texture
- Fresh lemon juice: brightens all flavors and balances the richness always use fresh over bottled
- Garlic: one fresh clove adds aromatic depth to the dressing mince very finely for even distribution
- Fresh parsley: brings color and freshness flat leaf Italian variety has more flavor than curly
- Dill pickle: contributes brininess and crunch choose a crisp pickle rather than soft for better texture
- Shallot: milder than onion with elegant flavor dice finely for even distribution throughout
- Scallions: optional garnish that adds color, freshness and mild onion flavor
Step-by-Step Instructions
- Prepare the potatoes:
- Rinse two pounds of baby potatoes and place them in a large pot with plenty of cold well-salted water. Starting with cold water ensures even cooking. Bring to a boil over medium heat and cook for precisely 7-8 minutes. They should be just tender enough for a fork to pierce but still firm. Overcooking now means they will fall apart when smashed.
- Smash and dry:
- After draining, let the potatoes cool slightly on a cutting board for about 5 minutes. Pat them thoroughly dry with paper towels as any excess moisture prevents crisping. Arrange them on a parchment-lined baking sheet with at least an inch between each potato. Using a potato masher or the bottom of a drinking glass, gently press down on each potato until it flattens to approximately 1/4 inch thickness but still remains in one piece.
- Season and prepare for roasting:
- Brush each smashed potato generously with olive oil, ensuring the surface and edges are coated. This oil creates the golden crispy exterior. Season liberally with salt and black pepper directly over the potatoes. The salt not only flavors but helps draw out additional moisture for maximum crispiness.
- Roast to perfection:
- Place the baking sheet in a fully preheated 425°F oven. Roast for 45-60 minutes total, carefully flipping each potato halfway through cooking. Watch for golden brown edges and a crispy surface. The wide time range accounts for varying potato sizes and oven differences. You want deep golden brown edges with some darker crispy bits.
- Make the creamy dressing:
- While the potatoes roast, whisk together the remaining tablespoon of olive oil with 3/4 cup Greek yogurt, 1/2 cup kewpie mayonnaise, 2 teaspoons Dijon mustard, juice from half a lemon, one minced garlic clove, and 1/4 cup chopped fresh parsley. The whisking should be thorough to create a smooth, emulsified dressing. Fold in the finely chopped pickle and shallot. Taste and adjust seasoning with salt and pepper. Refrigerate to allow flavors to meld.
- Combine and serve:
- When the potatoes are deeply golden and crispy, remove from the oven and let cool for exactly 10 minutes. This cooling period helps the potatoes set so they maintain some structure when tossed. Before combining, set aside a few tablespoons of the crispiest potato bits for garnish. Gently fold the potatoes into the dressing using a silicone spatula with a light hand to maintain their structure while ensuring even coating. Transfer to a serving bowl.
- Garnish and present:
- Sprinkle the reserved crispy potato bits over the top like delicious little croutons. Add thinly sliced scallions in a decorative pattern for color and fresh flavor. Serve while still slightly warm for the ideal contrast between crispy potatoes and cool, creamy dressing.
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The smashing technique is truly the game-changer in this recipe. I discovered it accidentally when making regular roasted potatoes and dropping the baking sheet. The potatoes that broke and flattened developed incredible crispy edges, leading to this intentional method that maximizes surface area for crisping while maintaining a tender interior.
Make-Ahead Options
This potato salad can be partially prepared in advance to save time on busy days. Boil and smash the potatoes up to a day ahead, storing them covered in the refrigerator. The dressing can also be made up to 24 hours in advance and stored separately. On serving day, simply roast the pre-smashed potatoes and combine with the dressing. Note that freshly roasted potatoes will always provide the optimal crispy texture.
Perfect Pairings
The crispy smashed potato salad works beautifully alongside grilled proteins like burgers, steaks, or chicken thighs. The contrast between the crispy, creamy potatoes and charred meat creates a perfect balance. For a complete summer spread, serve alongside a fresh green salad and grilled vegetables. The tanginess of the dressing also makes it an excellent partner for rich, smoky barbecue or spicy dishes where it provides a cooling element.
Troubleshooting Tips
If your potatoes are not crisping properly, they may contain too much moisture. After boiling, ensure they're thoroughly dried before oiling and roasting. Another solution is to increase your oven temperature slightly to 450°F for the last 10-15 minutes of cooking. If the potatoes break apart when smashing, they were likely overboiled. Next time, reduce the boiling time by 1-2 minutes for firmer potatoes that hold their shape.
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Frequently Asked Questions
- → How do I ensure the potatoes stay crispy?
Dry the potatoes thoroughly after boiling, and use sufficient olive oil when roasting. You can also add a light coating of cornstarch for extra crunch.
- → Can I make the dish ahead of time?
Yes, you can prepare the dressing ahead and refrigerate it. Roast the potatoes on the same day and toss them with the dressing right before serving.
- → What type of potatoes work best for this dish?
Baby potatoes, particularly mini yellow ones, work best due to their size and creamy texture when smashed and roasted.
- → Can I customize the herbs in the dressing?
Absolutely! You can replace or add herbs like cilantro, dill, or chives to match your flavor preferences.
- → How do I prevent the potatoes from falling apart when smashing?
Boil the potatoes until just fork tender, not too soft. Allow them to cool slightly before smashing to help maintain their shape.