Crispy Smashed Potato Salad (Print Version)

# Ingredients:

01 - 2 pounds baby yellow potatoes
02 - 3 tablespoons olive oil, divided
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon pepper
05 - 3/4 cup Greek yogurt
06 - 1/2 cup kewpie mayonnaise or regular mayonnaise
07 - 2 teaspoons Dijon mustard
08 - 1/2 lemon, juiced
09 - 1 garlic clove, minced
10 - 1/4 cup fresh parsley, chopped
11 - salt and pepper, to taste
12 - 1 dill pickle, finely chopped
13 - 1 shallot, finely chopped
14 - 1-2 scallions for garnish, optional

# Instructions:

01 - Preheat the oven to 220°C and line a baking sheet with parchment paper. Use two sheets if necessary.
02 - 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.
03 - Pat the potatoes dry with a paper towel, then transfer them to the baking sheet. Gently smash each potato to 1/4 inch thick using a potato masher or the bottom of a glass.
04 - Brush the smashed potatoes with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 45-60 minutes, flipping halfway, until golden brown and crispy.
05 - While the potatoes cook, whisk the remaining 1 tablespoon of olive oil with the yogurt, mayonnaise, Dijon mustard, 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.
06 - When the potatoes are done, remove the tray from the oven and let cool for 10 minutes. Save some crispy potato bits for garnish, then transfer the potatoes to a large bowl. Gently toss with the herbed yogurt dressing until evenly coated.
07 - Garnish with chopped scallions and reserved crispy potato bits. Serve warm and enjoy.

# Notes:

01 - Don't overcook the potatoes; they should be just fork tender to prevent them from falling apart when smashed.
02 - Dry the potatoes thoroughly to ensure maximum crispiness.
03 - Consider coating the potatoes lightly with cornstarch for extra crunchiness before roasting.
04 - For ultra-crispy texture, smash some potatoes extra thin.
05 - Check potatoes for doneness early, as cooking time can vary depending on oven performance and potato size.

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