Description
A golden, crispy twist on the classic potato salad—these smashed, oven-roasted potatoes are tossed in a tangy mustard-herb vinaigrette for a bold, flavorful, and texture-packed side dish. Perfect warm or at room temp, this is your go-to for backyard gatherings, cozy dinners, or when you need something just a little different.
Ingredients
1.5 lbs baby Yukon Gold potatoes
2–3 tablespoons olive oil (for roasting)
Salt and black pepper to taste
Dressing:
3 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon honey
1 garlic clove, minced or grated
1 tablespoon chopped fresh dill
1 tablespoon chopped chives or green onion
Optional Toppings:
Crumbled bacon
Feta or goat cheese
Extra herbs for garnish
Instructions
- Boil potatoes in salted water for 12–15 minutes until fork-tender. Drain and let air dry.
- Preheat oven to 425°F.
- Place potatoes on parchment-lined baking sheet and gently smash them to ½ inch thick.
- Drizzle with olive oil, sprinkle with salt and pepper.
- Roast for 20–25 minutes, flipping halfway, until edges are golden and crisp.
- Meanwhile, whisk all dressing ingredients together.
- Toss warm potatoes with dressing or drizzle over top.
- Garnish with herbs, bacon, or cheese if desired. Serve warm or at room temperature.
Notes
Let the smashed potatoes dry slightly after boiling—this improves crisping.
Don’t overcrowd the pan. Use two sheets if needed.
Make the dressing a few hours ahead—it tastes better once the flavors meld.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Boil + Roast
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290