Description
A refined take on a rustic favorite, this salad features tender potatoes smashed and roasted until crispy, dressed in a bright lemon-herb vinaigrette.
Ingredients
Scale
- 1.5 lb (700 g) small new potatoes (Yukon gold or fingerlings), scrubbed
- Kosher salt
- 3 tbsp extra-virgin olive oil
- 1 tbsp white wine vinegar or sherry vinegar
- 1 tsp Dijon mustard
- 1 small garlic clove, finely grated or minced
- Zest and juice of 1 lemon
- 2 tbsp unsalted butter, room temperature (optional)
- 3 scallions, thinly sliced (white and green parts)
- 2 tbsp fresh parsley, finely chopped
- Freshly cracked black pepper
- Flaky sea salt for finishing
Instructions
- Boil the potatoes in salted water until they are tender, 12–18 minutes.
- Drain and let them steam-dry briefly.
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment and drizzle with 1 tbsp olive oil.
- Place potatoes on the sheet and press each potato until it flattens about 1⁄2 inch thick.
- Brush with remaining olive oil and sprinkle with kosher salt and freshly cracked black pepper.
- Roast until edges are deep golden and crisp, about 20–25 minutes, flipping once.
- Whisk together lemon zest, lemon juice, Dijon, grated garlic, and vinegar; whisk in olive oil.
- Transfer the hot potatoes to a bowl and spoon the vinaigrette over them.
- Scatter sliced scallions and chopped herbs over the potatoes.
- Finish with flaky sea salt and more cracked pepper.
Notes
Serve warm or at room temperature. For extra depth, deglaze the roasting sheet with vinegar or reserved cooking water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg