Tired of the same old side dishes? This crispy smashed potato salad is a game-changer. Imagine tender baby potatoes roasted until golden and crunchy, then tossed in a fresh, creamy herb dressing. It gives you the best of both worlds: warm comfort food mixed with a cool, refreshing salad.

Ingredients

• 1 kg potatoes (such as new potatoes or fingerlings), washed and scrubbed
• 3 tbsp olive oil or melted butter
• 1 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper
• 3 cloves garlic, minced
• 1/2 cup mayonnaise or Greek yoghurt (for a lighter option)
• 1 tbsp whole-grain mustard
• 1 tbsp fresh lemon juice
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons chopped fresh chives or spring onions
• Optional add-ins: Crispy bacon bits, crumbled feta cheese, or capers for an extra punch of flavour.

Instructions

• Place the whole baby potatoes in a large pot of salted water. Bring to the boil and cook for about 15 to 20 minutes, or until they are easily pierced through with a fork. Drain them thoroughly and let them steam dry for a few minutes so the surface moisture evaporates.
• Preheat your oven to 200°C (or 180°C fan-forced). Line a large baking tray with parchment paper. Transfer the boiled potatoes to the tray, leaving plenty of space between each one. Using the bottom of a heavy glass, a measuring cup, or the back of a fork, gently press down on each potato until it flattens and cracks open, keeping it in one piece. Drizzle the smashed potatoes generously with olive oil, minced garlic, sea salt, and black pepper.
• Place the tray in the oven and roast for 25 to 30 minutes, or until the edges are golden brown and extra crispy. Remove them from the oven and allow them to cool slightly so they hold their structure when mixed.
• While the potatoes are roasting, whisk together the mayonnaise (or Greek yoghurt), whole-grain mustard, lemon juice, chopped parsley, and chives in a large mixing bowl until smooth. Season with a pinch of salt and pepper to taste.
• Transfer the warm, crispy smashed potatoes into the bowl with the dressing. Gently toss them together so the potatoes absorb the flavours while keeping some of their crispy texture intact. Garnish with extra fresh herbs or your choice of toppings, and serve immediately as a standout side dish.