Crispy Smashed Potato Salad (Print-Friendly Version)
Baby potatoes are smashed and roasted until crisp, then tossed with tangy yogurt, pickles, and herbs.
# What You'll Need:
→ Potatoes
01 -
900 g baby yellow potatoes
→ Dressing
02 -
56 g Greek yogurt
03 -
120 g kewpie mayonnaise or regular mayonnaise
04 -
2 teaspoons Dijon mustard
05 -
Juice of 1/2 lemon
06 -
1 garlic clove, minced
07 -
15 g fresh parsley, chopped
08 -
1 dill pickle, finely chopped
09 -
1 shallot, finely chopped
→ Seasoning & Garnishes
10 -
45 ml olive oil, divided
11 -
3 g salt, plus more to taste
12 -
1 g black pepper, plus more to taste
13 -
1–2 scallions, chopped, for garnish (optional)
# How to Make It:
01 -
Preheat oven to 220°C. Line a large baking sheet with parchment paper; use two sheets if needed.
02 -
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.
03 -
Pat potatoes thoroughly dry using paper towels. Arrange on prepared baking sheet. Flatten each potato to about 0.5 cm thickness with a potato masher or bottom of a glass.
04 -
Brush potatoes with 30 ml olive oil. Season generously with salt and pepper. Roast for 45–60 minutes, flipping halfway, until golden brown and crisp.
05 -
While potatoes cook, whisk remaining 15 ml olive oil, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth. Stir in chopped pickle and shallot. Season to taste with salt and pepper. Cover and refrigerate until use.
06 -
When potatoes are crisp and deeply golden, remove from oven and let cool 10 minutes. Reserve some crispy bits for topping. Gently toss warm potatoes with herbed yogurt dressing in a large bowl until evenly coated.
07 -
Top with chopped scallions and reserved crispy potato bits. Serve warm.
# Additional Tips:
01 -
Do not over-boil the potatoes; they should be just fork tender, not soft, to avoid breaking during smashing.
02 -
Dry potatoes thoroughly before roasting to maximize crispiness.
03 -
For extra crunch, coat potatoes lightly with cornstarch before roasting.
04 -
Smash a few potatoes extra thin to create ultra-crispy pieces for garnish.
05 -
Begin checking the potatoes for doneness at 40 minutes, as oven performance and potato size vary.