Crispy smashed potato salad: roast halved baby potatoes, smash and crisp them, then fold the hot potatoes into a creamy bacon, pickle, sour cream and herb dressing. Smoky, bright and barbecue-ready.
Instructions
- 1
Heat the oven to 180°C (350°F). Halve the baby potatoes and put them in a bowl.
- 2
Add chili flakes, salt, and vegetable oil. Cover the bowl with a plate and shake to coat the potatoes.
- 3
Arrange the potatoes cut side down on a baking tray. Roast for 20 minutes, until golden and soft enough to smash.
20:00 - 4
Gently press each potato with a masher so it flattens but stays intact. Return to the oven for another 20 minutes, until deeply crisp.
20:00 - 5
While the potatoes crisp, fry the bacon until golden and crunchy, then chop it into small pieces.
- 6
Mix mayonnaise, sour cream, Dijon mustard, pickled cucumbers, red onion, parsley, dill, lemon juice, salt, and a tiny pinch of sugar until creamy.
- 7
Fold in the chopped bacon, then add the hot crispy potatoes and gently coat every piece. Serve warm.
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Frequently Asked Questions
Why smash and double-roast the potatoes?
Smashing increases the surface area and the second roast crisps all those craggy edges. That crunch is what sets this apart from a soft, classic potato salad.
Can I make it ahead?
It is best warm, when the potatoes are crispest. Roast and make the dressing ahead, then smash, crisp and fold together just before serving so they do not go soft.
Can I make it lighter?
Swap some of the mayo for extra sour cream or Greek yogurt and use turkey bacon. The pickles, lemon and herbs keep it bright either way.