Ingredients
Scale
- 2 pounds baby potatoes
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 cup bacon bits (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and scrub the baby potatoes, then boil them in salted water until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly. Once cool enough to handle, gently smash each potato with the bottom of a glass or a fork.
- In a bowl, mix olive oil, garlic powder, onion powder, salt, and pepper. Brush this mixture over the smashed potatoes.
- Place the smashed potatoes on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes or until crispy and golden brown.
- While the potatoes are roasting, prepare the dressing by mixing sour cream, mayonnaise, chives, parsley, and seasoning to taste in a bowl.
- Once the potatoes are crispy, remove them from the oven and let them cool slightly before adding them to the dressing.
- Toss the warm smashed potatoes with the dressing until well coated. If desired, sprinkle with bacon bits before serving.
Notes
- For extra flavor, you can add grated cheese or diced pickles to the salad.
- Feel free to customize the herbs according to your taste; dill or cilantro are great alternatives.
- This salad can be served warm or chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 27
- Fiber: 3
- Protein: 4
- Cholesterol: 10
Keywords: crispy smashed potato salad, potato salad recipe, smashed potatoes, side dish recipe, easy potato salad, potato salad with bacon