This crispy smashed potato salad trades soft potato chunks for golden roasted edges, creamy lemon herb dressing, fresh dill, and crunch in every bite. This isn’t creamy potato salad with a few crispy toppings tossed on top. The crispy potatoes ARE the salad.
Crispy Smashed Potato Salad With Lemon Herb Dressing
Crispy smashed potato salad started because I was tired of the usual mushy cookout bowls. Something with jagged roasted edges and soft centers sounded a lot more interesting to me. That craving turned into a lemon herb dressing that gets into every crack of the potatoes instead of sitting on the outside like regular potato salad dressing usually does. It ended up part crispy sheet pan potatoes, part potato salad, and a lot more interesting than the cold mushy versions we see all summer long.
So I was making my usual salt and vinegar smashed potatoes one night and kept staring at the tray thinking, why can’t these become potato salad? I already know I like German potato salad better than cold boiled potato salad half the time anyway, mostly because it has texture, crispy add-ins, and edges that make it feel like somebody cared what happened to the potatoes before the mayonnaise showed up.
And then I started spiraling into why I was accepting the texture limitations of traditional potato salad in the first place. Smashed potatoes by default create all these jagged edges and extra surface area for dressing to grab onto. Roasted potatoes taste like something on their own instead of just being a soft delivery system for mayonnaise. And nothing against mayonnaise, but you know what I mean.
I went through several versions of this before it ended up here because at first I tried making it with more traditional potato salad dressing and it was meh, and wrong against the crispy potatoes. I wanted the roasted edges to taste more distinct, so eventually I ended up with this lemony herb dressing with Dijon, dill, parsley, black pepper, and enough acidity to keep the potatoes from fading into the background.
This is now the potato salad I make when I want texture (which is always) instead of a cold bowl of mayonnaise tied to some vague social obligation. The roasted edges stay crisp, the lemon and herbs keep everything tasting fresh, and I like it best slightly warm right after the dressing gets into all the smashed potato crevices. Also be prepared to lose at least a quarter of the tray to people stealing crispy potatoes straight off the sheet pan before dinner even starts because nobody knows how to act around roasted potatoes.
What Makes This Crispy Potato Salad Different
- Traditional potato salad keeps the potatoes soft the entire time, which is exactly the problem. Or maybe it’s not, if that’s what you want. The crispy potatoes ARE what make this different. Boiling them first gives you soft centers, then the oven handles all the roasting. Starting from raw potatoes skips the whole fluffy-center part.
- Once the potatoes flatten and crack a little, all the rough edges start roasting instead of staying smooth like regular potato salad chunks. The dressing gets into all the crevices instead of just coating the outside of giant potato cubes.
- I also like this best slightly warm or at room temperature because the crispy edges still have texture. Refrigerator-cold potato salad has a time and place in life, but this one is just so much better.
- I went through a few versions before I realized traditional potato salad dressing was completely wrong for crispy potatoes. Crispy roasted potatoes need acid, herbs, lemon, Dijon, black pepper. Without it the crispy potatoes lost the contrast that made this whole concept work.
Ingredients
- Baby potatoes – The skins stay tender after roasting and the smaller size makes smashing easy without the whole tray becoming accidental mashed potatoes. Once smashed, all those rough edges roast instead of staying smooth.
- Olive oil – Enough for the smashed edges to roast golden instead of drying out and disappointing everyone.
- Garlic powder – Fresh garlic burns too easily in the oven. Garlic powder coats the potatoes more evenly without burned garlic bits turning bitter in the oven.
- Paprika – Mostly here for color and roasted warmth.
- Mayonnaise – Enough to coat everything without burying the crispy texture underneath a mayonnaise avalanche.
- Dijon mustard – Keeps the dressing from fading once everything gets tossed together.
- Fresh lemon juice – Crispy potatoes plus lemon is one of the better decisions available to humanity. Don’t leave it out.
- Fresh dill – Dill changes the direction in a good way. Without it, it tastes traditional. Dill keeps everything tasting fresher instead of like it came in a plastic grocery store tub.
- Fresh parsley – Parsley keeps the dressing from tasting overly rich.
How To Make Crispy Smashed Potato Salad
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (boil the potatoes)
Bring a large pot of heavily salted water to a boil and cook the baby potatoes until fork-tender, about 12 to 15 minutes. Drain well, then let them sit for a few minutes so the steam can escape because wet potatoes are not becoming crispy potatoes anytime soon. - Step Two (smash them)
Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Smash each potato with the bottom of a glass or fork until flattened but still mostly intact. Those rough smashed edges are what get crispy later. - Step Three (roast until crispy)
Drizzle with olive oil and season with salt, pepper, garlic powder, and paprika. Roast for 30 to 35 minutes until golden with crispy edges and soft centers. Pale potatoes are rarely the answer. - Step Four (make the dressing)
While the potatoes roast, whisk together the mayonnaise, Dijon, and lemon juice in a large bowl. Stir in the dill and parsley, then season with salt and pepper to taste. The potatoes absorb a lot of flavor, so the dressing should taste brighter before everything gets mixed together. - Step Five (assemble the salad)
Let the potatoes cool for about 10 minutes before tossing so the dressing doesn’t immediately wipe out all the crispy texture. Toss gently.
Recipe Tips
- Let the potatoes steam dry for a few minutes after draining because steam is the enemy of crispy edges.
- Don’t smash them perfectly. The messy cracked edges are what turn crispy in the oven.
- A thin metal spatula works best for getting the potatoes off the parchment without tearing off all the crispy bottoms.
- Don’t overcrowd the pan or the potatoes steam each other instead of roasting.
- Toss gently once the dressing goes in because the crispy edges are fragile.
- Saving a few extra crispy potatoes for the top is never a bad decision.
Storage
- The potatoes lose some crispness in the refrigerator, which is unavoidable, but the flavor gets better after the dressing, lemon, and herbs sit together for a while.
- I like leftovers best after sitting out at room temperature for 10 or 15 minutes because the dressing softens again and the potatoes stop tasting refrigerator stunned.
FAQs
- Is this potato salad served warm or cold?
I like it best slightly warm or at room temperature because cold potatoes mute a lot of the texture. - Why boil potatoes before roasting?
Because boiling gives you soft fluffy centers first, then roasting gives you crispy edges later. Starting from raw potatoes doesn’t create the same contrast. - Why aren’t my potatoes getting crispy?
Usually because the potatoes were still too wet before roasting or the pan was overcrowded. The potatoes need room to roast. - Can I make this ahead of time?
Yes, although the potatoes are crispiest the first day. The leftovers are still great, especially once they warm up a little out of the refrigerator. - What potatoes work best for smashed potato salad?
Baby potatoes work best because they hold together better after smashing and the skins stay tender after roasting.
From My Kitchen Notes
A few observations from my kitchen.
- Some potatoes only become interesting once a little heat and pressure hit them. Same for some people.
- Crispy potatoes rarely survive long enough to become leftovers. Draw your own conclusions.
- I have a soft spot for people who feel comfortable enough to grab a few potatoes off the sheet pan instead of waiting for an invitation.
- Texture changes everything. Food. Conversation. Attraction. Timing.
- There are people who soften immediately the second anything emotional touches them. Crispy potatoes resist a little longer.
- The potatoes that get stolen first are always the ones with the most surface area.
- People reveal themselves very quickly around food that was clearly made with effort.
- It takes surprisingly little encouragement for people to abandon their dignity around roasted potatoes. Especially me.
- I no longer seek out potato salad that doesn’t offer at least one textural experience. This applies to people too.
- It’s fascinating how some people stay close to the kitchen without technically entering it.
- Some things are dramatically better warm.
More Side Dishes With Crispy Edges
- Bacon-Wrapped Asparagus – savory roasted asparagus wrapped in crispy bacon.
- Marry Me Melting Cabbage – creamy Tuscan-inspired cabbage with roasted edges.
- Blistered Shishito Peppers – blistered peppers with garlic chive aioli.
- Tater Tot Poutine – crispy tater tots, cheese curds, and homemade gravy.
This post may contain affiliate links. Please read my disclosure policy.
Crispy Smashed Potato Salad with Lemon Herb Dressing
Equipment
- large pot For boiling the potatoes before roasting.
- baking sheet (large) Gives the potatoes room to crisp instead of steam.
- parchment paper Prevents sticking and makes cleanup easier.
- mixing bowls (large). For tossing the potatoes with the dressing.
Ingredients
- 2 lbs (907 g) baby potatoes
- 2 tbsps (30 ml) olive oil
- salt and pepper
- ½ tsp (2 g) garlic powder
- ½ tsp (2 g) paprika
- ½ cup (120 g) mayonnaise
- 1½ tbsps (23 g) Dijon mustard
- 1 to 2 tbsps (15-30 ml) fresh lemon juice
- 2 tbsps (2 g) chopped fresh dill
- 1-2 tbsps (2 g) chopped fresh parsley
Instructions
- Bring a large pot of generously salted water to a boil. Add the baby potatoes and cook until fork-tender, about 12 to 15 minutes. Drain well and let the potatoes sit for a few minutes so excess moisture can evaporate, which helps the potatoes crisp more effectively in the oven.2 lbs (907 g) baby potatoes
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Transfer the potatoes to the prepared baking sheet. Using the bottom of a glass or a fork, gently smash each potato until flattened but still mostly intact. Drizzle with olive oil, then season evenly with salt, black pepper, garlic powder, and paprika.2 tbsps (30 ml) olive oil, salt and pepper, ½ tsp (2 g) garlic powder, ½ tsp (2 g) paprika
- Roast for 30 to 35 minutes, or until the potatoes are deeply golden with crisp edges and soft centers. Allow the potatoes to cool for about 10 minutes before tossing with the dressing so they keep more of their texture.
- While the potatoes roast, whisk together the mayonnaise, Dijon mustard, and fresh lemon juice in a large bowl until smooth. Stir in the fresh dill and parsley, then season with additional salt and pepper to taste.½ cup (120 g) mayonnaise, 1½ tbsps (23 g) Dijon mustard, 1 to 2 tbsps (15-30 ml) fresh lemon juice, 2 tbsps (2 g) chopped fresh dill, 1-2 tbsps (2 g) chopped fresh parsley
- Add the roasted smashed potatoes to the bowl and toss gently to coat. Reserve a few extra crispy potatoes for the top if desired. Serve slightly warm or at room temperature for the best texture.
Notes
- Let the potatoes dry slightly after boiling so the oven can crisp the edges instead of steaming them.
- Smashing creates rough surfaces that catch more dressing and develop more crispy texture while roasting.
- Baby potatoes work best because the skins stay tender and the centers stay creamy after roasting.
- This potato salad is best served slightly warm or at room temperature when the crispy edges still have texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The potatoes soften over time, but the flavor stays excellent. Let the salad sit at room temperature for 10 to 15 minutes before serving leftovers.
Nutrition
Have you made this Crispy Smashed Potato Salad? I’d love to hear how it turned out – leave a comment below and let me know.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Leave a Reply