Crispy Smashed Potato (Printer-Friendly Layout)
Golden smashed potatoes, punchy herbs, and a perked-up dressing team up for a fun side that’s full of crunch.
# Ingredients You'll Need:
→ Fresh Herbs and Garnish
01 -
2 tablespoons fresh parsley, chopped
02 -
2 green onions, thinly sliced
03 -
1 tablespoon capers (you can skip these)
→ Dressing
04 -
60 ml mayo
05 -
1 tablespoon Dijon mustard
06 -
1 tablespoon lemon juice
→ Seasoning and Oil
07 -
3 tablespoons olive oil
08 -
1 teaspoon salt
09 -
0.5 teaspoon black pepper
→ Salad Base
10 -
680 g baby potatoes
# Step-by-Step Instructions:
01 -
Top it all off with extra herbs if you want and dig in warm or after it cools down a bit.
02 -
Grab a huge bowl, toss in the crisped potatoes, pour your dressing on top, then sprinkle in parsley, capers, and those green onions. Mix it up gently so you don’t break the potatoes.
03 -
Add mustard, mayo, salt, pepper, and lemon juice to a bowl. Whisk them together till smooth and creamy.
04 -
Heat up your oven to 220°C. Once the potatoes are drained, spread them on your baking tray. Smash them down with a fork, splash on some olive oil, and roast till they go crispy and brown—around 20–25 minutes.
05 -
Drop your baby potatoes into a big pot, pour in enough salted water to cover, and boil for 12–15 minutes. They’re done when you can poke them easily with a fork.
# Extra Tips and Tricks:
01 -
Throw on some grated Parmesan if you like cheesy crunch.
02 -
This keeps well in the fridge, so you can make it early and grab it cold or room temp.