A classic made even better

When I think “Potato Salad”, the first thing that comes to my mind is that cold, heavy and tasteless salad served in the canteen. In other words, I’m not a huge fan of the dish! however, I know that it can be absolutely wonderful if well seasoned and prepared. using the right variety of potatoes, and cooking them with care.

If you’re like me, this smashed potatoes salad will definitely change your mind about potato salad! Boiled potatoes are replaced by crispy smashed potatoes, and that completely change the game! These are extra crispy on the outside, soft and fluffy in the middle, and packed with flavors!

In this seasonal salad, they go perfectly with the fresh green veggies, and the delicious tahini coconut yogurt dressing. A dreamy combination of textures and flavors that you gonna love!

Smashed potatoes salad ingredients list

This smashed potatoes salad is easy to make, and requires only a few staples ingredients. In addition, it is very versatile and you can customize it according to the seasons or your personal taste!

• Potatoes – of course! You need small early potatoes to make crispy smashed potatoes salad. Yukon Golds and Russets varieties are both excellent choices for their specific textures!
  • Yukon Golds: These have a creamy texture and a naturally buttery flavor, which makes them tender on the inside while still getting nice and crispy on the outside when smashed. They’re versatile and hold up well during the roasting process.
  • Russets: These are starchy potatoes, which means they get super crispy on the outside and fluffy on the inside when smashed. They’re the go-to choice for crispy roasted potatoes in general and give a great contrast between the crispy edges and the soft middle.
• Both varieties work really well, so it mostly depends on whether you prefer a creamy texture (Yukon Golds) or a fluffier, crispier interior (Russets). You can even mix the two for a variety of textures if you want to get fancy!
• Extra-virgin Olive oil – It helps the potatoes become perfectly golden and crisp as they bake. Olive oil is a wonderful product, that is not only useful for cooking but also brings a deep, complex flavor. For this reason, I recommend to use a good quality extra-virgin olive oil.
• Dairy free yogurt – We use yogurt as a base for the sauce. I love using coconut yogurt for this recipe because the taste goes very well with the tahini and other flavors. However you can use any other dairy free yogurt, like soy, almond, rice, or oat. Use greek style yogurt if you want a rich and creamy sauce!
• Tahini – It’s the paste made of sesame seeds. It is perfect in this recipe, as it adds a delicious nutty flavor and fattiness to the sauce. You can use both white or brown tahini.
• Shallot and garlic – to season the sauce.
• Capers – I love to add capers for a little sour touch. You can also use pickles.
• Fresh dill – I love to use dill in this recipe goes very well with capers and shallots, and adds a fresh and herbal touch. However you can replace the dill with another fresh herb like parsley, coriander, mint, or a mix.
• Lemon – You require a whole fruit as we use the zest and the juice. I recommend to buy organic lemon to make sure there are no chemicals on the skin, as we use the zest.
• Veggies – In this crispy smashed potatoes salad recipe, I suggest diced cucumber and green peas as extra veggies. However, you can totally replace them by your favorite seasonal ingredients! Check the FAQ section below for serving suggestions.
• Salt, pepper

How to make crispy smashed potatoes

Don’t be afraid, despite their cool look and perfect texture, smashed potatoes are really easy and quick to make! You don’t require any specific equipment, except a stove and an oven. The process goes in three key steps: boiling, smashing, and baking.

First thing first, boiling. To be able to smash the potatoes, you need to cook them so they are a little soft. Place the potatoes in a large pot and cover them with water. Bring to a boil and cook for 15 to 20 minutes, until the potatoes are just tender when you pick them with a fork. Boiling time varies depending on the size of the potatoes: the smaller they are, the shorter the cooking time!

Step two, smashing. While the potatoes are boiling, prepare two pieces of baking paper and brush them with olive oil. This will prevent the potatoes to stick to the dishes when you will smash them. Lay one of the oiled baking paper on your work surface or a cutting board. When the potatoes are cooked, drain them and arrange them on the lined work surface. Place the second oiled baking paper on top. Then, use the back of a flat plate (or bowl, pot, skillet, … whatever flat and large enough) to press them down. The thickness of the potatoes is up to you: the thinner the crispier they will be after cooking! Keep more thickness if you prefer fluffier potatoes.

Finally, baking! Drizzle the potatoes with olive oil and sprinkle with flaky sea salt. Place the potatoes in your preheated oven and bake at 430 degrees F for 25 to 30 minutes, or until they’re beautifully golden brown and crispy.

Tips for ultra crispy smashed potatoes

Even the easiest recipes have their secret tips! Here are a few little recommendations for ultra crispy smashed potatoes:

• Adjust the thickness. The thickness of the potatoes will determine their final texture once baked. The thinner you smash the potatoes, the crispier they will be ! If you prefer soft and fluffy potatoes, keep more thickness.
• Dry the potatoes. Pat dry the boiled potatoes before smashing them, and let them steam dry a bit after smashing.
• Olive oil. Drizzling the smashed potatoes with a little olive oil before baking ensures an even and better browning and more crispiness! You don’t need to go crazy with the oil but make sure to drizzle and brush them evenly.

Frequently asked questions

How to store cooked smashed potatoes?

Smashed potatoes are the best eaten straight after baking, while they are still warm and crispy. Honestly I wouldn’t recommend to keep smashed potatoes as they will soften and loose their crispiness. However, if you have smashed potatoes leftover, of course you can simply store them in an airtight container in the fridge.

Smashed potatoes salad garnishes suggestions

There are plenty of ways to enjoy this crispy smashed potatoes!

First, they are so good that you can totally devour them on their own as an appetizer or snack. Prepare a large batch of small smashed potatoes, and simply garnish them with your favorite toppings: grated vegan parmesan, chili flakes, chopped fresh herbs, flaky sea salt, … Serve them with a dipping sauce (sour cream, chipotle sauce, vegan cheesy sauce, barbecue sauce, tzatziki, …) and you have the perfect finger food snack.

Other option is to serve them as a side for a main dish. They pair really well with any burgers, burritos, or sandwichs, roasted veggies, salads, … actually everything you would serve with classic French fries!

More veggie salads and dishes

• Cheesy Vegan Bacon Broccoli Salad
• Greek Watermelon Summer Salad
• Green Hummus and Roasted Veggies
• Tofu Rice Papper Spring Rolls

I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.

Crispy Smashed Potatoes Salad

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This Smashed Potatoes salad is the perfect combination of extra crispy smashed potatoes, fresh garnishes, and a creamy tahini coconut dressing.  

• Author: Alice Pagès
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 2 servings
• Category: Main
• Method: Oven
• Diet: Vegan

Ingredients

Potatoes salad

• 500 g baby potatoes
• 150 g green peas
• 1/4 cucumber, diced
• Olive oil
• Salt

Tahini sauce

• 80 g dairy free greek style yogurt
• 40 g tahini (sesame paste)
• 1 shallot
• 1/2 garlic clove
• 2 tbsp capers
• 1 bunch of fresh dill
• 1 yellow lemon
• Salt, pepper

Instructions

1. Preheat the oven to 430 degrees F, and line a tray with baking paper.
2. Rince and cook the potatoes in a pot of boiling water for 15 to 20 minutes, depending on their size. They must be just soft, but still firm in the middle.
3. Drain and dry the potatoes. Place the potatoes on the baking tray, and smash them using the back of a flat plate. Drizzle with olive oil and sprinkle with salt.
4. Bake in the oven for 25 to 30 minutes, until they are golden and crispy.
5. Meanwhile, prepare the sauce. Finely chop the shallot, garlic, capers and dill. Add the yogurt, tahini, juice from half a lemon, salt, pepper, and all the chopped ingredients in a bowl. Mix to combine.
6. Once baked, serve the crispy potatoes in a large dish. Add the green peas and the cubed cucumber. Drizzle with the sauce, and garnish with lemon zest and ground pepper.

Notes

1. The boiling time of the potatoes is important for achieving the right texture. The potatoes should be just tender, yet still firm at heart, so they don’t turn into mush when mashed. Boiling time varies depending on the size of the potatoes: the smaller they are, the shorter the cooking time!
2. The finer you mash the potatoes, the crispier they will be after cooking! Keep more thickness if you prefer fluffier potatoes.

Recette version française

Salade de pommes de terre croustillantes

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L’accord parfait entre des pommes de terre ultra croustillantes, des légumes frais et une sauce coco tahinée crémeuse à souhait. La meilleure salade de pommes de terre!

• Author: Alice Pagès
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 2 personnes
• Category: Déjeuner
• Method: Four
• Diet: Vegan

Ingredients

Salade de pommes de terre

• 500 g de petites pommes de terre primeur
• 150 g de petits pois
• 1/4 de concombre
• Huile d’olive
• Sel

Sauce tahin

• 80 g de yaourt végétal à la grecque
• 40 g de tahin (purée de sésame)
• 1 échalote
• 1/2 gousse d’ail
• 2 cuil. à soupe de câpres
• 1 bouquet d’aneth fraiche
• 1 citron
• Sel, poivre

Instructions

1. Préchauffer le four à 220°C et chemiser une plaque de papier cuisson.
2. Rincer et cuire les pommes de terre entières, avec la peau, dans une casserole d’eau bouillante pendant 15-20 minutes selon leur taille. Vérifier la cuisson en les piquant avec un couteau: la chair doit être juste tendre.
3. Égoutter et sécher les pommes de terre. Placer les pommes de terre sur la plaque de cuisson, et les écraser avec le dos d’une assiette. Arroser d’un filet d’huile d’olive et d’une pincée de sel.
4. Enfournez pendant 25-30 minutes, ou jusqu’à ce que les pommes de terre soient bien croustillantes.
5. Pendant ce temps, préparer la sauce. Ciseler l’échalote, les câpres, l’aneth et hacher finement l’ail. Mélanger le yaourt, le tahin, l’échalote, l’ail, les câpres, l’aneth et le jus d’1/2 citron dans un bol. Saler et poivrer.
6. Une fois cuites, servir les pommes de terre croustillantes dans une grande assiette. Ajouter les petits pois et le concombre coupé en petits cubes. Napper le tout généreusement de sauce au yaourt, et garnir de zestes de citron et d’un tour de moulin à poivre.

Notes

1. La cuisson des pommes de terre à l’eau est importante pour avoir la bonne texture. Les pommes de terre doivent  être juste tendres, encore fermes à coeur, pour ne pas faire de la bouillie lorsqu’on les écrase. La durée de cuisson à l’eau varie en fonction de la taille des pommes de terre: plus elles sont petites, plus le temps de cuisson est court!
2. Plus vous écraserez finement les pommes de terre, plus elles seront croustillantes après cuisson! Pour des pommes de terre moelleuse à coeur, préférez une épaisseur plus importante.