Crispy Smashed Potato Salad
Golden, crunchy smashed baby potatoes served over a creamy garlic and dill Greek yogurt sauce. Make this crispy potato salad in the oven or air fryer, then serve layered or lightly toss just before eating.
Servings: 4
Equipment
- large pot for boiling the potatoes until tender
- Potato masher for gently smashing the potatoes
- Baking sheet for roasting the smashed potatoes until crispy
- Mixing bowls for mixing the sauce
Ingredients
Crispy smashed potatoes
- 1 1/2 pounds baby potatoes about 700 g
- 2 1/2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt plus 1 teaspoon for the boiling water
- 1/4 teaspoon freshly ground black pepper
Garlic and dill yogurt sauce
- 1 1/2 cups Greek yogurt about 350 g
- 2 garlic cloves finely grated or minced
- 3 tablespoons fresh dill finely chopped
- 1 1/2 tablespoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon freshly ground black pepper
Optional garnish
- fresh dill
- A drizzle of extra virgin olive oil
Instructions
- Boil the potatoes. Scrub the potatoes and place them in a large saucepan. Cover with cold water by about 1 inch/2–3 cm and add 1 teaspoon of salt. Bring to a boil, reduce to a gentle simmer, and cook for 15–20 minutes once simmering, until a knife slides easily through the center.
- Preheat and dry. For the oven method, preheat to 425°F/220°C, or 400°F/200°C fan, while the potatoes boil. Drain the cooked potatoes thoroughly and spread them out to steam-dry for 5–10 minutes, until their surfaces no longer look wet.
- Smash and season. Gently press each potato with the flat bottom of a sturdy glass or mug until about ½ inch/1–1.5 cm thick. Brush both sides with the olive oil, lifting them carefully with a spatula, and season with the remaining ½ teaspoon of salt.
- Cook using either method:Oven: Arrange in a single layer on a large metal baking sheet with space between the potatoes. Bake for 25–35 minutes, until deeply golden and crisp. Check partway through and flip if needed for even browning. Continue cooking a little longer if the edges aren’t crisp.Air fryer: Preheat to 400°F/200°C if required. Arrange the potatoes in a single layer without overlapping and cook for 15–20 minutes per batch, turning carefully halfway through, until golden and crisp.
- Make the sauce. While the potatoes cook, stir together the Greek yogurt, garlic, dill, vinegar, olive oil, salt, and pepper. Taste and adjust the seasoning, then refrigerate until serving.
- Assemble. Season the cooked potatoes with black pepper. Spread the yogurt sauce across a large platter and arrange the crispy potatoes on top. Garnish with extra dill and an optional drizzle of olive oil.
- Serve immediately. Enjoy layered, or lightly toss the potatoes through the sauce just before eating.
Notes
- For maximum crunch: Steam-dry the potatoes, coat both sides with oil, and leave space around them while cooking. Assemble only when ready to serve.
- Alternative sauces: Try a thin layer of Lebanese garlic sauce, a few spoonfuls of basil pesto, or traditional tzatziki instead of the yogurt dressing. Toum and pesto are more concentrated, so don’t substitute them in the same quantity as the yogurt sauce.
- Cooking times: Potato size, thickness, equipment, and crowding all affect timing. Look for deeply golden, crisp edges rather than relying only on the timer.