Description
Crispy smashed potatoes tossed in a creamy, tangy dressing with fresh herbs, creating the perfect balance of crunch and smooth richness in every bite.
Ingredients
Scale
- 1.5 pounds baby potatoes
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh chives, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 425°F.
- Toss the baby potatoes with olive oil, salt, and black pepper until evenly coated.
- Spread the potatoes on a lined baking tray in a single layer.
- Roast for 25 minutes, then remove and gently smash each potato using a fork.
- Return to the oven and roast for another 15 minutes until crispy and golden.
- In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, minced garlic, and chopped chives.
- Add the warm potatoes to the dressing and gently toss to coat evenly.
- Transfer to a serving bowl, garnish with extra chives, and serve.
Notes
- Roast potatoes in a single layer to ensure crispiness.
- Mix dressing while potatoes are warm for better coating.
- Add extra herbs just before serving for freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
Keywords: smashed potato salad, creamy potato salad, crispy potatoes, easy side dish, herb potato salad