Baby potatoes boiled until tender, smashed flat, roasted until the edges are shatteringly crispy, then tossed warm in a tangy herbed dressing with capers and fresh herbs. The best potato salad has never been cold.

Crispy Smashed Potato Salad

Stephanie Sharpe

@steph

4 months ago

Baby potatoes boiled until tender, smashed flat, roasted until the edges are shatteringly crispy, then tossed warm in a tangy herbed dressing with capers and fresh herbs. The best potato salad has never been cold.

#salad#crispy#side-dish

Recipe

Ingredients

·2 lbs baby potatoes

·Olive oil, salt, pepper

·Dressing: Dijon, red wine vinegar, capers, cornichons, parsley, chives, olive oil

·Optional: crispy bacon, hard-boiled eggs

Instructions

1.Boil potatoes in salted water until just tender. Drain.

2.Place on a lined baking sheet. Smash each one with the bottom of a glass.

3.Drizzle generously with olive oil, salt, and pepper.

4.Roast at 425°F for 25-30 minutes until edges are deeply crispy.

5.Make dressing while potatoes roast.

6.Toss hot potatoes with dressing. The heat absorbs the flavors.

7.Serve warm or at room temperature.

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