Super crispy smashed potato salad

Super crispy smashed potato salad

Based on 14 ratings
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Carolin Roitzheim

Carolin Roitzheim

Food Editor at Kitchen Stories

"Potato salad is fantastic, but have you ever tried it with crispy potatoes? This recipe is going viral right now - and surprise surprise, it has crispy potatoes: Crispy and smashed potatoes to be exact! The potatoes are first boiled, smashed and then roasted in the oven. In the meantime, you prepare the rest of the ingredients and combine everything into a delicious salad. In this recipe, I am pairing the potatoes with crunchy sugar snap peas (yes, you can eat them raw!), jammy eggs, capers, fresh herbs, parmesan cheese and a creamy dressing. The salad works great for spring and summer, either as a main dish for two or as a side for the start of the barbecue season. The big question used to be vinegar-oil or mayo dressing for this salad, but now it’s all about crispy or not for the potatoes!"
Difficulty
Easy 👌
Preparation
30 min
Baking
30 min
Resting
5 min

Ingredients

2Servings
MetricImperial
½ kg
baby potato
60 g
snap peas
eggs
5 g
dill
½ tbsp
red wine vinegar
½ tsp
honey
40 g
yogurt
½ tbsp
caper
salt

Utensils

oven, large pot with lid, cutting board, knife, baking sheet, baking sheet (optional), fine grater, citrus press, bowl (small), large bowl (for serving)

Nutrition per serving

Cal379
Fat13 g
Protein13 g
Carb54 g
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  • Step 1/5

    Preheat the oven to 200°C/392°F top/bottom heat. Place the potatoes in a large pot of salted water and bring to a boil. Then reduce the heat slightly and simmer, half-covered with a lid, for approx. 12–15 min. While the potatoes are cooking, cut the sugar snap peas diagonally into strips and finely dice the shallot. Drain the potatoes when you can easily pierce them with a fork.
    • ½ kg baby potato
    • 60 g snap peas
    • ½ shallot
    • oven
    • large pot with lid
    • cutting board
    • knife

    Preheat the oven to 200°C/392°F top/bottom heat. Place the potatoes in a large pot of salted water and bring to a boil. Then reduce the heat slightly and simmer, half-covered with a lid, for approx. 12–15 min. While the potatoes are cooking, cut the sugar snap peas diagonally into strips and finely dice the shallot. Drain the potatoes when you can easily pierce them with a fork.

  • Step 2/5

    Spread potatoes out on a large, oiled baking sheet and leave to cool briefly. To "smash" the potatoes, place another baking sheet, pot lid or plate on top of the potatoes and squash them down. Drizzle generously with olive oil and season with salt and pepper. Place in the oven and bake for approx. 30–40 min. or until the potatoes are golden brown and very crispy.
    • olive oil (for greasing)
    • salt
    • pepper
    • baking sheet
    • baking sheet (optional)

    Spread potatoes out on a large, oiled baking sheet and leave to cool briefly. To "smash" the potatoes, place another baking sheet, pot lid or plate on top of the potatoes and squash them down. Drizzle generously with olive oil and season with salt and pepper. Place in the oven and bake for approx. 30–40 min. or until the potatoes are golden brown and very crispy.

  • Step 3/5

    Meanwhile, boil some water in the previously used pot, add the eggs and cook for approx. 7 min. for jammy eggs.
    • eggs

    Meanwhile, boil some water in the previously used pot, add the eggs and cook for approx. 7 min. for jammy eggs.

  • Step 4/5

    For the dressing, pluck dill and parsley leaves, set a few aside for serving, and chop the rest finely. Zest the lemon, squeeze out about 1 tbsp of juice and mix together with dill, parsley, diced shallot, vinegar, mustard, honey, yogurt, mayonnaise and capers in a small bowl. Season to taste with salt and pepper.
    • 5 g dill
    • 5 g parsley
    • ¼ lemon
    • ½ tbsp red wine vinegar
    • ½ tsp Dijon mustard
    • ½ tsp honey
    • 40 g yogurt
    • 1 tbsp mayonnaise
    • ½ tbsp caper
    • fine grater
    • citrus press
    • bowl (small)

    For the dressing, pluck dill and parsley leaves, set a few aside for serving, and chop the rest finely. Zest the lemon, squeeze out about 1 tbsp of juice and mix together with dill, parsley, diced shallot, vinegar, mustard, honey, yogurt, mayonnaise and capers in a small bowl. Season to taste with salt and pepper.

  • Step 5/5

    Once the smashed potatoes are ready, remove from the oven. Grate parmesan over the hot potatoes and allow to melt briefly. Place the smashed potatoes, sugar snaps and eggs in a serving bowl or on plates and drizzle with the dressing to serve. Sprinkle with the remaining herbs and freshly ground black pepper.
    • 10 g Parmesan cheese
    • pepper
    • large bowl (for serving)

    Once the smashed potatoes are ready, remove from the oven. Grate parmesan over the hot potatoes and allow to melt briefly. Place the smashed potatoes, sugar snaps and eggs in a serving bowl or on plates and drizzle with the dressing to serve. Sprinkle with the remaining herbs and freshly ground black pepper.

  • Enjoy your meal!

    Super crispy smashed potato salad
FAQ

Easy! Start by boiling the potatoes until they are soft (careful not to overcook!). Then, place them on a baking tray and lightly mash them with the bottom of a jar, a pot lid, a plate or another baking tray and get them flat. Then drizzle olive oil and sprinkle salt and other spices you like and bake in the oven until crispy and golden brown. Nice and crispy on the outside and tender on the inside potatoes each time!

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