Name: Crispy Smashed Potato Salad
Ingredients: Potatoes: 3 lbs Yukon Gold or baby potatoes, for their creamy texture and ability to crisp up beautifully. These varieties hold their shape well after boiling and smashing, making them ideal for this recipe.; Olive Oil: ¼ cup, plus extra for drizzling. High-quality olive oil is essential for roasting the potatoes to crispy perfection and adds a subtle fruity flavor.; Salt: 2 teaspoons, plus more to taste. Salt is crucial for seasoning the potatoes at every stage, from boiling to roasting, and enhances all the flavors in the salad.; Black Pepper: 1 teaspoon, freshly ground, plus more to taste. Freshly ground black pepper provides a robust and aromatic spice that complements the potatoes and dressing.; Garlic Powder: 1 teaspoon. Garlic powder adds a savory depth and umami flavor that enhances the roasted potatoes and complements the creamy dressing.; Dried Rosemary: 1 teaspoon, or 2 teaspoons fresh, chopped. Rosemary offers a fragrant, piney aroma that pairs wonderfully with potatoes and adds a sophisticated herbal note.; Mayonnaise: ¾ cup, full-fat or light, depending on preference. Mayonnaise provides the creamy base for the dressing, binding all the ingredients together and adding richness.; Dijon Mustard: 2 tablespoons. Dijon mustard lends a tangy, sharp flavor that cuts through the richness of the mayonnaise and adds complexity to the dressing.; Apple Cider Vinegar: 2 tablespoons. Apple cider vinegar provides a bright acidity that balances the creamy dressing and adds a refreshing zing to the salad.; Celery: 2 stalks, finely diced. Celery adds a refreshing crunch and subtle vegetal sweetness to the potato salad, providing textural contrast and fresh flavor.; Red Onion: ¼ cup, finely diced. Red onion offers a mild pungency and slight sweetness that adds depth of flavor and a pop of color to the salad.; Fresh Parsley: ¼ cup, chopped. Fresh parsley provides a bright, herbaceous freshness and a vibrant green color that garnishes the salad beautifully.; Chives: 2 tablespoons, chopped (optional, for garnish). Chives add a delicate oniony flavor and a final touch of fresh green garnish to the finished dish.

Ingredients

Potatoes: 3 lbs Yukon Gold or baby potatoes, for their creamy texture and ability to crisp up beautifully. These varieties hold their shape well after boiling and smashing, making them ideal for this recipe.
Olive Oil: ¼ cup, plus extra for drizzling. High-quality olive oil is essential for roasting the potatoes to crispy perfection and adds a subtle fruity flavor.
Salt: 2 teaspoons, plus more to taste. Salt is crucial for seasoning the potatoes at every stage, from boiling to roasting, and enhances all the flavors in the salad.
Black Pepper: 1 teaspoon, freshly ground, plus more to taste. Freshly ground black pepper provides a robust and aromatic spice that complements the potatoes and dressing.
Garlic Powder: 1 teaspoon. Garlic powder adds a savory depth and umami flavor that enhances the roasted potatoes and complements the creamy dressing.
Dried Rosemary: 1 teaspoon, or 2 teaspoons fresh, chopped. Rosemary offers a fragrant, piney aroma that pairs wonderfully with potatoes and adds a sophisticated herbal note.
Mayonnaise: ¾ cup, full-fat or light, depending on preference. Mayonnaise provides the creamy base for the dressing, binding all the ingredients together and adding richness.
Dijon Mustard: 2 tablespoons. Dijon mustard lends a tangy, sharp flavor that cuts through the richness of the mayonnaise and adds complexity to the dressing.
Apple Cider Vinegar: 2 tablespoons. Apple cider vinegar provides a bright acidity that balances the creamy dressing and adds a refreshing zing to the salad.
Celery: 2 stalks, finely diced. Celery adds a refreshing crunch and subtle vegetal sweetness to the potato salad, providing textural contrast and fresh flavor.
Red Onion: ¼ cup, finely diced. Red onion offers a mild pungency and slight sweetness that adds depth of flavor and a pop of color to the salad.
Fresh Parsley: ¼ cup, chopped. Fresh parsley provides a bright, herbaceous freshness and a vibrant green color that garnishes the salad beautifully.
Chives: 2 tablespoons, chopped (optional, for garnish). Chives add a delicate oniony flavor and a final touch of fresh green garnish to the finished dish.

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Instructions

Prepare the Potatoes: Thoroughly wash the potatoes and place them in a large pot. Cover the potatoes with cold water and add 1 teaspoon of salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. Don’t overcook them, as they should hold their shape for smashing.
Preheat Oven and Prepare Baking Sheet: While the potatoes are boiling, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
Smash the Potatoes: Once the potatoes are cooked, drain them well and let them steam dry in the pot for a few minutes. This helps to remove excess moisture, ensuring crispier potatoes. Transfer the potatoes to the prepared baking sheet. Using the bottom of a glass, a potato masher, or a fork, gently smash each potato to about ½-inch thickness. You want them flattened but not completely mashed, keeping some texture.
Season and Roast: Drizzle the smashed potatoes generously with ¼ cup of olive oil. In a small bowl, combine the remaining 1 teaspoon of salt, black pepper, garlic powder, and dried rosemary. Sprinkle this seasoning mixture evenly over the smashed potatoes. Toss gently to ensure the potatoes are coated with oil and seasonings.
Roast Until Crispy: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the potatoes are golden brown and crispy around the edges. Flip the potatoes halfway through the roasting time to ensure even crisping on both sides. Keep an eye on them towards the end to prevent burning.
Cool Slightly: Once roasted, remove the baking sheet from the oven and let the potatoes cool slightly for about 10-15 minutes. This makes them easier to handle and helps the dressing adhere better.
Prepare the Dressing: While the potatoes are cooling, prepare the dressing. In a large bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth and well combined. Taste and adjust seasoning with salt and pepper if needed.
Assemble the Potato Salad: Add the slightly cooled, crispy smashed potatoes to the bowl with the dressing. Gently toss to coat the potatoes evenly with the dressing, being careful not to break them apart too much. Add the finely diced celery and red onion to the bowl. Stir gently to incorporate the vegetables throughout the potato salad.
Add Fresh Herbs and Serve: Stir in the chopped fresh parsley. Taste and adjust seasoning one last time if necessary. Transfer the Crispy Smashed Potato Salad to a serving dish. Garnish with chopped chives, if desired. Serve immediately for the best crispy texture, or chill in the refrigerator for later (the potatoes will soften slightly as they chill, but will still be delicious).

Nutrition

Serving Size: one normal portion
Calories: 375
Fat: 28g