Crispy Smashed Potato Salad

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 4 servings

This Crispy Smashed Potato Salad is a fresh twist on a classic—ultra-crispy roasted baby potatoes tossed in a creamy herbed yogurt and mayo dressing with lemon, dill pickles, and shallots. It’s crunchy, tangy, and a total crowd-pleaser.

Ingredients

• 2 pounds baby potatoes (mini yellow potatoes)
• 3 tablespoons olive oil, divided
• ½ teaspoon salt
• ¼ teaspoon pepper

Dressing:

• ¾ cup Greek yogurt
• ½ cup Kewpie mayonnaise (or regular mayo)
• 2 teaspoons Dijon mustard
• ½ lemon, juiced
• 1 garlic clove, minced
• ¼ cup fresh parsley, chopped
• Salt and pepper, to taste
• 1 dill pickle, finely chopped
• 1 shallot, finely chopped

To garnish (optional):

• 1–2 scallions, chopped
• Reserved crispy potato bits

Instructions

1. Preheat Oven:
   Preheat the oven to 425°F. Line a large baking sheet with parchment paper (use two if needed).
2. Boil Potatoes:
   Place 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.
3. Smash Potatoes:
   Pat potatoes dry with paper towels. Transfer to the prepared baking sheet and gently smash each one to about ¼-inch thick using a potato masher or the bottom of a glass.
4. Roast:
   Brush smashed potatoes with 2 tablespoons of olive oil and season with salt and pepper. Roast for 45–60 minutes, flipping halfway, until deeply golden and crispy. Check doneness starting around 40 minutes.
5. Make the Dressing:
   While potatoes roast, whisk together remaining 1 tablespoon olive oil, Greek yogurt, mayo, Dijon mustard, lemon juice, garlic, and parsley in a mixing bowl. Stir in chopped pickle and shallot. Season to taste with salt and pepper. Chill until ready to use.
6. Assemble Salad:
   Let roasted potatoes cool for 10 minutes. Reserve a handful of the crispiest bits for topping, then transfer the rest to a large bowl. Gently toss with dressing until well coated.
7. Serve:
   Garnish with scallions and reserved crispy potato bits. Serve warm and enjoy.

Notes

• Don’t overboil the potatoes: They should be just fork tender—not soft—so they don’t fall apart when smashed.
• Dry thoroughly: This is key to achieving ultra-crispy texture.
• Extra crispy tip: Toss smashed potatoes in a light dusting of cornstarch before roasting for added crunch.
• Texture variation: Smash a few potatoes extra thin for shatteringly crisp bites—great for topping the salad.
• Oven timing varies: Start checking for doneness at 40 minutes, especially if your potatoes are small.

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