Description
Golden smashed baby potatoes roasted until crisp, then tossed with a creamy herb dressing, green onions, and Parmesan for a potato salad that is crunchy, tangy, fresh, and deeply satisfying.
Ingredients
Scale
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt, divided
- 3/4 teaspoon black pepper, divided
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 clove garlic, finely grated
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 3 green onions, thinly sliced
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper.
- In a medium bowl, whisk together the sour cream, mayonnaise, Dijon mustard, lemon juice, garlic, dill, parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Stir in half of the green onions and set aside.
- Place the baby potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15 to 18 minutes, or until fork-tender. Drain well and let them steam dry for a few minutes.
- Transfer the potatoes to the prepared sheet pan and gently smash each one with a potato masher or the bottom of a glass until flattened but still intact.
- Drizzle the potatoes with olive oil and season with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper.
- Roast for 30 to 35 minutes, flipping once halfway through if desired, until deeply golden and crisp around the edges.
- Let the potatoes cool for 5 minutes, then transfer them to a large bowl. Spoon over the dressing and toss gently to coat.
- Sprinkle with Parmesan cheese and the remaining green onions, then serve warm or at room temperature.
Notes
- Let the potatoes steam dry after boiling so they roast up crisp instead of soggy.
- Do not overcrowd the pan or the potatoes will steam rather than brown.
- For a lighter version, swap the sour cream and mayonnaise for Greek yogurt.
- Leftovers keep in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 285
- Sugar: 2g
- Sodium: 690mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: crispy smashed potato salad, smashed potatoes, potato salad, creamy herb potatoes, roasted potato side dish