Crispy Potato Salad (Printer-Friendly Layout)
Roasted smashed baby potatoes get super crisp, then are mixed with a tangy yogurt, chopped pickles, and lots of herbs.
# Ingredients You'll Need:
→ Potatoes
01 -
900 g small golden potatoes
→ Dressing
02 -
15 g fresh parsley, chopped
03 -
120 g kewpie or plain mayo
04 -
1 garlic clove, minced
05 -
56 g Greek yogurt
06 -
Juice from half a lemon
07 -
2 teaspoons Dijon mustard
08 -
1 shallot, diced fine
09 -
1 dill pickle, diced small
→ Seasoning & Garnishes
10 -
1–2 scallions, chopped up, for topping if you want
11 -
3 g salt, plus extra if you need
12 -
45 ml olive oil, kept separate
13 -
1 g black pepper, more if you’d like
# Step-by-Step Instructions:
01 -
Sprinkle scallions and saved crunchy bits on top. Serve it up while it’s still warm.
02 -
Toss hot crispy potatoes with the herby yogurt dressing in a big bowl. Save some crunchy pieces to sprinkle on top. Let cool about 10 minutes before tossing.
03 -
Whisk Greek yogurt, mayo, Dijon, lemon juice, oil (15 ml), garlic, and parsley in a bowl. Add pickle and shallot, stir well, season if it needs more. Pop in the fridge till you’re ready.
04 -
Flip potatoes halfway through roasting. Generously brush with 30 ml oil, hit them with salt and pepper, and put in the oven for 45–60 minutes till they’re super crispy and golden.
05 -
Put potatoes on the lined tray and pat dry with paper towels. Press them down with a glass or masher until they’re about half a centimeter thick.
06 -
Bring a big pot of salted water and your potatoes to a boil over medium heat. Boil for 7 to 8 minutes till you can just get a fork through them. Drain, let them cool off a bit.
07 -
Line your large sheet pan with baking paper. Turn the oven on to 220°C, and grab an extra sheet if you run out of space.
# Extra Tips and Tricks:
01 -
Don’t cook potatoes till they fall apart. You want them just tender enough to flatten without crumbling.
02 -
Get those potatoes really dry before roasting. It’s the secret for max crisp.
03 -
If you want them even crunchier, toss them with a bit of cornstarch before baking.
04 -
Smash a few extra thin for super crunchy bits on top.
05 -
Check for crispy-ness starting around 40 minutes since every oven is a little different and potatoes come in all sizes.