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Crispy Smashed Potato Salad
Crispy Smashed Potato Salad is a delicious new spin on a traditional potato salad recipe. It combines the texture of crispy potatoes and a rich and creamy herb dressing.
Total Time
1 hr 35 mins
Servings: 4
Calories: 195 kcal
Course:
Side Dish
Cuisine:
International
Ingredients
- 500 g baby potatoes
- 30 g salted butter melted
- ½ teaspoon sweet paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried rosemary
- ¼ teaspoon cooking salt
Dressing Ingredients
- ¼ cup sour cream
- 1 tablespoon mayonnaise
- 1½ teaspoon Dijon mustard
- 2 teaspoon fresh lemon juice
- ¼ teaspoon cooking salt
- 6 shallots (green/spring onions) finely sliced
- ⅓ cup fresh parsley (firmly packed) finely chopped
- 2 tablespoon finely chopped fresh chives
Instructions
- Preheat oven to 200c.
- Place the potatoes into a large pot of water and boil until they are fork-tender (from 16 - 20 minutes depending on their size).
- Drain the potatoes and place them on a baking sheet, spacing them out evenly.
- Use tongs to hold them while you cut a cross into the centre of each potato (don't cut all the way through).
- Combine the butter and spices then set aside.
- Flip the potatoes over and crush them with a potato masher (see my notes).
- Brush the potatoes with ⅔ of the butter mixture then bake for 40 minutes.
- Remove the potatoes from the oven and flip them over (as best you can), breaking up any larger pieces as you go.
- Brush potatoes with the remaining butter mixture (see my notes) and bake for a further 20 minutes or until golden brown and crispy.
- Meanwhile, combine the dressing ingredients.
- Combine dressing and potatoes in a bowl, mixing lightly to incorporate and serve immediately.
Cup of Yum
Notes
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
- Cutting a cross into the potatoes lets the steam escape, this helps them get extra crispy.
- Don't completely flatten the potatoes with the masher, you want to leave some of the potato to stay fluffy on the inside for more texture.
- Reheat the remaining butter mixture for a few seconds in the microwave if needed.
Nutrition Information
Calories
195kcal
(10%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
22mg
(7%)
Sodium
135mg
(6%)
Potassium
665mg
(19%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
1083IU
(22%)
Vitamin C
37mg
(41%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 195
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 135mg | 6% |
| Potassium | 665mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 1083IU | 22% |
| Vitamin C | 37mg | 41% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.