Description
Indulge in the irresistible crunch of crispy smashed potato salad, where tender baby potatoes meet a delightful combination of fresh herbs and zesty lemon. This dish is a showstopper for any occasion, whether you’re hosting a backyard barbecue or enjoying a cozy family dinner. Simple to prepare and bursting with flavor, it’s sure to have everyone coming back for seconds!
Ingredients
Scale
- 2 lbs baby potatoes
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- 1 tsp garlic powder
- 1 tsp salt (to taste)
- 1/2 tsp black pepper (to taste)
- 2 tbsp lemon juice
Instructions
- Boil the Potatoes: In a large pot of salted water, boil baby potatoes until fork-tender (about 15-20 minutes). Drain and let cool slightly.
- Smash the Potatoes: On a lined baking sheet, gently smash each potato with a fork or potato masher to create a rustic look.
- Season: Drizzle olive oil over the smashed potatoes and sprinkle with garlic powder, salt, and pepper. Toss to coat evenly.
- Bake: Preheat oven to 425°F (220°C) and bake for 25-30 minutes until golden brown and crispy.
- Toss with Fresh Ingredients: Remove from oven, let cool slightly, then toss with chopped herbs and lemon juice.
- Serve: Enjoy warm or refrigerate for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg