Crispy Smashed Potato Salad with Herbs
Crispy Smashed Potato Salad with Herbs is a delightful twist on the classic, featuring golden crispy potatoes infused with fresh dill and parsley. Each bite offers a satisfying crunch paired with creamy interiors, creating a mouthwatering side dish perfect for any occasion.
Ingredients
- 1 lb baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh dill chopped
- 1/4 cup fresh parsley chopped
- 3 tablespoons vinegar white wine or apple cider
- 1/4 cup red onion finely diced
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and boil the baby potatoes in salted water until fork-tender, about 15 minutes.
- Drain the potatoes and let them cool for a few minutes.
- On a parchment-lined baking sheet, gently smash each potato with a fork or your palm until they are about 1/2 inch thick.
- In a small bowl, whisk together olive oil, garlic powder, sea salt, black pepper, vinegar, and red onion.
- Drizzle the dressing over the smashed potatoes, ensuring each one is generously coated.
- Bake in the oven for 20-25 minutes, or until the tops are golden brown and crispy.
- Remove from the oven and immediately toss in fresh dill and parsley, adjusting seasoning if needed.
- Serve warm or let it cool to room temperature; it’s great either way!
Notes
For best results, enjoy fresh within a day. If serving cold, prepare in the morning to let the flavors meld before serving.