Are you bored with the same old potato salad? This roasted garlic crispy smashed potato salad is a refreshing upgrade. Tender baby potatoes are boiled, smashed, and roasted until the edges turn crispy while the insides remain fluffy. Roasted garlic is folded into a bright, creamy lemon-herb dressing, creating a side dish that outshines store-bought potato salads. Simple to make and easy to scale for a crowd, this recipe is destined to become a new favorite.
Why You’ll Love It
The combination of caramelized roasted garlic, fresh herbs, bright lemon, and a creamy dressing gives this smashed potato salad bold, balanced flavor and satisfying texture.
- Versatile side: Pairs well with beef, pork, chicken, and seafood.
- A twist on a classic: Smashed potatoes add contrast to the familiar potato-salad flavors.
- Crispy outside, tender inside: Roasting creates a delightful crunch with soft centers.
- Feeds a crowd: Easy to double or triple for gatherings.
- Gluten-free: Naturally free of gluten.
Also try garlic butter fondant potatoes, cheesy ranch bacon potatoes, smoked potato salad with bacon, or loaded mashed potato casserole.
Crispy Smashed Potato Salad Ingredients
Refer to the recipe card below for exact amounts.
Baby potatoes: No need to peel—just scrub clean.
Olive oil: Used to crisp the potatoes and keep garlic moist during roasting.
Baking soda: Added to the boiling water to help develop extra-crispy edges.
Garlic: Roasting mellows and sweetens the garlic for a rich flavor.
Mayonnaise: Forms the base of the creamy dressing.
Fresh herbs: Parsley and dill brighten the salad.
Lemon juice: Fresh-squeezed is best for brightness.
Green onions: Add mild crunch and freshness.
How to Make Smashed Potato Salad
See the printable recipe card for precise measurements and times.
- Boil the potatoes: Cook baby potatoes in salted water with a touch of baking soda until fork-tender, then drain.
- Preheat and prepare: Preheat the oven and line a baking sheet with parchment. Place potatoes on the sheet and gently smash each one to the desired thickness. Brush with olive oil.
- Roast the garlic: Trim the top of the garlic bulb, drizzle with a little oil, and cover with foil or place in a covered ramekin. Roast alongside the potatoes until soft and caramelized.
- Roast potatoes: Bake the smashed potatoes until golden and crispy around the edges.
- Make the dressing: Squeeze the roasted garlic cloves into a bowl and whisk together with mayonnaise, chopped herbs, lemon juice, salt, and pepper.
- Assemble: Let the potatoes cool slightly, then toss them gently with the dressing and serve.
Substitutions and Variations
- Lighter dressing: Substitute Greek yogurt for part or all of the mayonnaise.
- Herb swaps: Chives, basil, or tarragon work well if you prefer different flavors.
- Extra tang: Stir in a tablespoon of Dijon mustard for a sharper bite.
- Onion options: Replace green onions with minced shallot or red onion.
- Add heat: Add hot sauce, red pepper flakes, or minced pickled jalapeño.
- Mix-ins: Halved cherry tomatoes or chopped cucumber add freshness; crispy bacon or grated cheese make excellent toppings.
Serving Suggestions
This smashed potato salad complements many mains. Serve it with grilled or roasted meats like steak, brisket, or pork chops, or pair it with seafood such as shrimp scampi or scallops. It’s also an easy side for roasted or pan-fried chicken.
How to Store
- Refrigerate: Store leftovers in an airtight container and use within 3 days.
- Don’t freeze: Freezing is not recommended, as the texture and dressing can be affected.
- Reheat carefully: Serve chilled or at room temperature; reheating can cause the dressing to separate, so avoid high heat.
Top Tips
- Leave skins on: Baby potato skins are thin and add texture—just scrub well.
- Cover the garlic: Wrap or cover the garlic when roasting so it softens and caramelizes without burning.
- Cool slightly: Let potatoes rest 5–10 minutes before tossing with dressing to prevent separation.
Easy Smashed Potato Salad FAQs
A small amount of baking soda helps break down the potato surface slightly, encouraging crisper edges when roasted.
Smashed potatoes are pressed and left with texture—crispy edges and tender centers—while mashed potatoes are fully puréed and smooth.
Crispy Smashed Potato Salad Recipe
Smashed Potato Salad
Equipment
- Large pot
- Baking sheet
- Parchment paper
- Colander
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Ramekin (for garlic)
- Mixing bowls and whisk
Ingredients
For the Potato Salad:
- 2 pounds baby potatoes
- 1 tablespoon salt (for boiling)
- 1 teaspoon baking soda
- 1 tablespoon olive oil (for brushing)
For the Roasted Garlic:
- 1 bulb garlic
- 1 teaspoon olive oil
For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons chopped parsley
- 2 tablespoons chopped green onions
- 1 tablespoon chopped dill weed
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment. Lightly grease the parchment with cooking spray or olive oil.
Prepare the Potatoes:
- Fill a large pot with water, add 1 tablespoon salt and 1 teaspoon baking soda, and bring to a boil.
- Add potatoes and boil until fork-tender, about 7–10 minutes.
- Drain and transfer potatoes to the prepared baking sheet.
- Use the bottom of a glass or jar to gently smash each potato.
- Brush smashed potatoes with 1 tablespoon olive oil.
Prepare the Garlic:
- Trim the top off the garlic head and remove loose papery layers.
- Place the garlic cut-side up in a ramekin or on a piece of foil, drizzle with 1 teaspoon olive oil, then cover tightly.
- Place the garlic on the baking sheet with the potatoes or on a separate sheet if needed.
Roast:
- Roast potatoes and garlic for 40–45 minutes until potatoes are crisp and garlic is soft. Remove garlic after 30–35 minutes if it’s done earlier, then let it cool.
- Squeeze the roasted garlic cloves into a mixing bowl.
Make the Dressing:
- Add mayonnaise, parsley, green onions, dill, lemon juice, salt, and pepper to the roasted garlic in the bowl and whisk until combined.
Assemble:
- Cool the potatoes for 5–10 minutes, then toss them gently with the dressing.
- Serve warm, at room temperature, or chilled.
Notes
Do not peel the potatoes: Baby potato skins are thin—scrub them well.
Cover the garlic: Roasting covered prevents burning and encourages caramelization.
Cool slightly before tossing: Let the potatoes rest so the dressing stays creamy and doesn’t separate.
Nutrition
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This smashed potato salad offers a delicious alternative to the traditional version. Crispy roasted edges, sweet roasted garlic, and a lemony herb dressing combine for a bright, creamy dish that’s impressive and approachable. Once you try it, crispy smashed potatoes may become your new go-to potato side.
Other Recipes to Try
- Air Fryer Sweet Potato Wedges are another versatile side.
- Explore a variety of Potato Recipes for more ideas from mash to hash.
- Try a Raspberry Bourbon Smash Cocktail for a fun beverage pairing.
- Serve this salad with Hot Turkey Sandwiches for a hearty meal.
- Pork Chop recipes also pair nicely with potato salad.
