Ever found yourself scrambling to whip up a side dish that’s both quick and impressive? I’ve been there too. That’s why I created this 20-minute recipe for a dish that’s become a staple in my kitchen. It’s perfect for busy weeknights or last-minute gatherings.
Using baby potatoes, a splash of quality oil, and a few clever tricks, this dish delivers a tender yet crunchy texture. The secret? Smashing the potatoes gently before roasting. It’s a simple step that makes all the difference.
Whether you’re a seasoned cook or just starting out, this recipe is designed to be foolproof. With clear, step-by-step instructions, you’ll have a delicious side ready in no time. Let’s make home cooking effortless and enjoyable together!
Table of Contents
Introduction and Why You’ll Love This Sallet
Looking for a side dish that’s both quick and bursting with flavour? This recipe is a culinary revolution, transforming your regular potato dish into something extraordinary. With a unique blend of textures and tastes, it’s a dish you’ll want to make again and again.
A Quick Culinary Revolution for Any Meal
What makes this dish stand out is the clever use of smashed potato elements. By gently crushing the potatoes before roasting, you create a tender yet crunchy texture that’s simply irresistible. Add a sprinkle of fresh dill, and you’ve got a flavour combination that’s both refreshing and satisfying.
The balance of ingredients like pepper and salt ensures every bite is perfectly seasoned. It’s a dish that’s as versatile as it is delicious, pairing beautifully with steak, chicken, or even as a standalone treat.
The Appeal of a Versatile Side Dish
One of the best things about this recipe is its versatility. Whether you’re hosting a dinner party or need a quick weeknight side, it’s a dish that fits any occasion. The crisp elements add a refreshing twist, making it a far cry from your usual potato salad.
Here’s a quick breakdown of how each ingredient enhances the dish:
| Ingredient | Role |
|---|---|
| Smashed Potato | Provides a tender yet crunchy texture |
| Pepper | Adds a subtle kick of heat |
| Salt | Enhances overall flavour |
| Dill | Brings a fresh, herby note |
From my experience, this dish is a true time-saver. It’s perfect for busy home cooks who want to elevate their meals without spending hours in the kitchen. Give it a try, and you’ll see why it’s become a staple in my home!
Crispy Potato Salad Recipe: Essential Ingredients and Equipment
Ready to elevate your side dish game with a simple yet effective recipe? Let’s dive into the essential ingredients and tools you’ll need to create this smashed potato masterpiece. With the right setup, you’ll achieve that perfect balance of tender and crunchy textures every time.
Choosing the Best Baby Potatoes
The foundation of this dish lies in selecting high-quality baby potatoes. Opt for fresh, firm potatoes that are uniform in size. This ensures even cooking and a consistent texture. Scrub them thoroughly to remove any dirt, but leave the skin on for added flavour and crunch.
Must-Have Kitchen Tools for Smashed Potatoes
To achieve the signature texture, you’ll need a few key tools. A large mixing bowl is essential for tossing the potatoes with olive oil and seasonings. Use an extra-large baking sheet lined with parchment paper to prevent sticking and ensure even roasting in the oven. A sturdy pan and a glass are perfect for smashing the potatoes gently after boiling.
Here’s a quick guide to the essential equipment:
| Tool | Purpose |
|---|---|
| Large Mixing Bowl | For tossing potatoes with olive oil and seasonings |
| Baking Sheet | Ensures even roasting in the oven |
| Glass | Perfect for smashing potatoes gently |
| Pan | Boils potatoes to the right tenderness |
With these tools and ingredients, you’re all set to create a dish that’s both impressive and effortless. Let’s move on to the cooking process and bring this recipe to life!
Step-by-Step Cooking Process for Smashed Potatoes
Ever wondered how to achieve the perfect balance of soft and crunchy in one dish? This step-by-step guide will walk you through the process, ensuring your smashed potatoes are tender inside and irresistibly crisp outside.
Boiling and Prepping for Perfect Texture
Start by boiling your potatoes in a large pot of salted water. Keep an eye on the time—around 7 minutes should do the trick. You want them tender but not mushy. Once boiled, drain and let them dry slightly. This step is crucial for achieving that ideal texture.
Next, gently smash each potato using the bottom of a glass. Be careful not to crush them completely—just enough to create a flat surface. This technique ensures they roast evenly and develop that perfect crunch.
Roasting to Achieve an Irresistible Crisp
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange the smashed potatoes in a single layer. Drizzle with olive oil and season generously with salt, pepper, and a hint of vinegar for added depth of taste.
Roast for 45-50 minutes, flipping halfway through. The high heat ensures they turn golden and crisp while staying soft inside. For a final touch, sprinkle with fresh parsley before serving.
With these simple steps, you’ll have a dish that’s both quick to prepare and packed with flavour. Perfect for any meal!
Creating a Creamy Dressing and Adding Crunch
While your potatoes roast, let’s whip up a creamy dressing and vibrant veggie mix that complements the dish perfectly. This step ensures every bite is packed with flavour and texture. The dressing is rich, tangy, and easy to prepare, while the veggies add a refreshing crunch.
Blending Mayo, Mustard, and Fresh Herbs
Start by combining 1/2 cup of Greek yoghurt and 1/4 cup of mayo in a mixing bowl. Add 1 tablespoon of Dijon mustard for a tangy kick. Squeeze in the juice of half a lemon and a splash of vinegar for acidity. Mix well until smooth.
Next, finely chop fresh herbs like dill and parsley. Add them to the bowl along with a pinch of sugar to balance the flavours. Stir everything together and refrigerate for at least 30 minutes. This allows the flavours to meld beautifully.
Incorporating Veggies and Pickled Accents
While the dressing chills, prepare your veggies. Dice 1/2 cup of cucumber and 1/2 cup of shallot for a crisp texture. Add 1/3 cup of chopped pickles for a tangy twist. These ingredients bring freshness and balance to the dish.
Just before serving, fold the veggies into the dressing. This keeps them crisp and vibrant. For an extra layer of flavour, sprinkle with a dash of onion powder or add a swirl of baking magic.
Here’s a quick guide to the ingredients and their roles:
| Ingredient | Role |
|---|---|
| Mayo | Base for creaminess |
| Mustard | Adds tanginess |
| Onion | Provides sharpness |
| Dill | Brings freshness |
With this dressing and veggie mix, your dish will be a flavour-packed side that’s sure to impress. Enjoy!
Transform your meals with a dish that’s as simple as it is satisfying. From boiling and smashing to blending the creamy dressing, every bit of care pays off in flavour and texture. A touch of fat from quality olive oil or mayonnaise adds richness, while a sprinkle of black pepper elevates the final taste.
This recipe is designed to be forgiving, so feel free to season confidently and experiment. Whether you’re pairing it with a main course or enjoying it as a light meal, it’s packed with protein and balanced flavours. A final roast ensures that everything comes together perfectly.
I’d love to hear how you’ve made this dish your own. In my kitchen, trying everything—every small twist—leads to culinary success. So, cook with passion, season generously, and enjoy every bite!
crispy potato salad
Equipment
- Large pot
- Large mixing bowl
- Baking sheet
- Parchment paper
- Glass or sturdy utensil for smashing
- Small whisk or fork
Ingredients
- 1.5 lbs baby potatoes washed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp vinegar optional, for extra depth
- 1/2 tsp chili flakes optional
- 1 tbsp fresh parsley chopped
- 1/2 cup Greek yoghurt
- 1/4 cup mayo
- 1 tbsp Dijon mustard
- Juice of 1/2 lemon
- 1 tsp vinegar
- 1 tbsp fresh dill chopped
- 1 tbsp fresh parsley chopped
- 1/2 cup diced cucumber
- 1/2 cup diced shallot
- 1/3 cup chopped pickles
- 1/4 tsp onion powder
Instructions
- Boil the Potatoes: In a large pot, bring salted water to a boil. Add baby potatoes and cook for about 7 minutes until tender but firm. Drain and let dry slightly.
- Smash the Potatoes: Preheat your oven to 425°F (220°C). Place potatoes on a baking sheet lined with parchment paper. Gently smash each potato using the bottom of a glass until slightly flattened.
- Season & Roast: Drizzle with olive oil, salt, black pepper, and vinegar (if using). Roast for 45-50 minutes, flipping halfway through, until crispy and golden.
- Prepare the Dressing: In a small bowl, whisk together Greek yoghurt, mayo, Dijon mustard, lemon juice, vinegar, dill, parsley, and onion powder. Mix well and refrigerate for 30 minutes.
- Prepare the Veggies: Dice cucumber, shallot, and pickles. Stir into the chilled dressing just before serving.
- Serve & Enjoy: Drizzle creamy dressing over crispy potatoes and garnish with fresh parsley. Serve immediately.
Frequently Asked Questions About Crispy Potato Salad:
How to Make Crispy Salad Potatoes?
To get crispy potatoes perfect for a salad, follow these steps:
Choose waxy potatoes (baby potatoes, Charlotte, or Jersey Royals).
Boil potatoes in salted water until just tender (about 10-12 minutes), then drain.
Let them dry completely before cooking—moisture prevents crispiness.
Smash them slightly with a fork for more crispy edges.
Toss with olive oil, salt, and pepper, then roast at 220°C (425°F) for 25-30 minutes, flipping halfway.
Let them cool slightly before adding to the salad.
How to Make a Crispy Salad?
To keep your salad crispy and fresh:
Use fresh greens (romaine, iceberg, or spinach).
Wash and dry thoroughly—moisture makes it soggy.
Store in an airtight container with a paper towel to absorb excess moisture.
Add crunchy toppings like croutons, toasted nuts, or crispy chickpeas.
Dress just before serving to avoid wilting.
How to Make Crunchy Potatoes?
For the crispiest potatoes:
Parboil for 8-10 minutes, then drain well.
Shake in the pan to rough up the edges.
Coat with oil, salt, and seasonings.
Roast at 220°C (425°F) for 40-45 minutes, turning halfway.
For extra crispiness, add cornflour or semolina before roasting.
How to Make a Potato Salad?
Boil baby potatoes until fork-tender (about 10-12 minutes), then cool.
Mix dressing: ½ cup mayonnaise, 1 tbsp mustard, 1 tbsp lemon juice, salt, and pepper.
Add extras: chopped spring onions, dill, or crispy bacon.
Toss everything together and chill before serving.
Why Won’t My Potatoes Get Crispy?
Too much moisture – Dry completely before roasting.
Not enough oil – Oil helps with crisping.
Crowding the tray – Space them out for better roasting.
Oven too cold – Bake at 220°C (425°F) or higher.
Not preheating the tray – A hot tray helps crisp up the bottom.
Is It Better to Roast or Boil Potatoes for Potato Salad?
Boiling is best for a creamy, classic potato salad. Roasting can add a crispy texture but changes the traditional style. If you want a crispy potato salad, try roasting or pan-frying the potatoes before mixing them with the dressing.