Description
This Crispy Smashed Potato Salad is the perfect side for BBQ season! It's crispy, creamy, and garlicky. Serve it with grilled or roasted meats, chicken, or fish! It's gluten-free and you can make it vegan as well.
Ingredients
Units
Scale
- 1 lb yellow baby potatoes, cleaned and washed
- 2 tbsp avocado oil, divided (or other cooking oil)
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 cup Greek yogurt
- 2 tbsp mayonnaise or sour cream
- 1 tbsp dijon mustard
- 1-2 cloves garlic, grated
- 1 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh dill
- 1/4 cup diced pickles
- 1 tbsp pickle juice
- 1/4 tsp fine sea salt (optional)
Instructions
- Preheat your oven to 450F and prepare a large rimmed baking sheet. Prepare a couple of paper towels.
- Bring a large pot of salted water to a boil and boil the potatoes for 10-12 minutes or until fork tender. The cooking time may vary based on their size.
- Drain the potatoes, add them to your prepared baking sheet, and dry them using paper towels.
- Drizzle with 1 tbsp of avocado oil and move them around to coat (this helps to oil the pan so they don’t stick).
- Use the bottom of a mason jar or a heavy glass to smash the potatoes so they’re about ½-¾ inch thick. Try to keep them from falling apart too much but they naturally will a little bit. You can oil the mason jar a little bit to prevent the potatoes from sticking to it. Use a fork to unstick the potatoes from it after you smashed them.
- In a small bowl, mix together sea sat, black pepper, garlic powder, and onion powder.
- Sprinkle the potatoes with about ½ of the seasoning and drizzle with the remaining avocado oil.
- Roast the potatoes for 15 minutes.
- Take them out of the oven, carefully flip them and sprinkle with the rest of the seasoning.
- Roast them for another 10-15 minutes or until golden brown and crispy (keep an eye on them).
- Take the potatoes out of the oven and allow them to cool for at least 10 minutes.
- While the potatoes are cooling, make the dressing.
- In a medium bowl, whisk together Greek yogurt, mayonnaise, dijon mustard, grated garlic, fresh parsley, fresh dill, diced pickles, and pickle juice until smooth. Taste and season with salt if desired.
- Add the smashed potatoes to a large bowl and toss with the dressing until they’re all well coated.
- Serve immediately and enjoy!
Notes
I like using spray cooking oil for this recipe. It helps to make sure all of the potatoes have oil on them so they crisp up extra well.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. You can make the dressing 1-2 days ahead and store it in the fridge until you're ready to use it to save time.