I first made this smashed potato salad with crispy edges for a summer barbecue, and it vanished within minutes. The contrast between the tender, fluffy potato interior and those golden, crunchy edges is something I simply can’t resist. I make this at least once a week – it’s become a family favourite.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6
• Difficulty: Easy

Why You’ll Love This Smashed Potato Salad with Crispy Edges

• Two textures in one dish: The creamy, fluffy potato centres meet irresistibly crunchy, golden-brown edges that add a satisfying bite to every forkful.
• Simple ingredients, big flavour: You only need basic pantry staples — potatoes, oil, herbs, and a tangy dressing — yet the result tastes far more complex than the sum of its parts.
• Make-ahead friendly: This salad holds up beautifully at room temperature, making it ideal for packed lunches, picnics, or buffet-style gatherings where you want everything ready in advance, and pairs wonderfully with Marry Me Chicken Soup (Cozy One-Pot Dinner) for a complete meal.
• Naturally gluten-free: There’s no flour or bread involved here, so anyone avoiding gluten can enjoy it without worry or substitution.
• Endlessly customisable: Once you’ve mastered the basic technique, you can tweak the herbs, spices, or add-ins to suit whatever you have in the fridge or garden.

Smashed Potato Salad with Crispy Edges

15 min prep  ·  30 min cook  ·  4 servings

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Ingredients You’ll Need

• 1 kg baby new potatoes (or small waxy potatoes)
• 3 tablespoons olive oil, plus extra for drizzling
• 2 cloves garlic, finely minced
• 1 teaspoon sea salt flakes
• ½ teaspoon freshly ground black pepper
• 2 tablespoons mayonnaise (full-fat works best)
• 1 tablespoon wholegrain mustard
• 1 tablespoon lemon juice, freshly squeezed
• 2 spring onions, finely sliced
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh parsley, chopped
• Optional: 2 tablespoons capers, drained and roughly chopped
• Optional: 50 g grated parmesan or vegetarian hard cheese

Tip: Choose potatoes that are roughly the same size — this ensures they cook evenly and smash to a consistent thickness. Waxy varieties hold their shape better during boiling and smashing than floury ones.

How to Make Smashed Potato Salad with Crispy Edges

1. Boil the potatoes: Place the potatoes in a large pot and cover with cold salted water by about 2 cm. Bring to a boil over high heat — you’ll see vigorous bubbles breaking the surface. Reduce to a simmer and cook for 15-18 minutes, until a knife slides through the centre with almost no resistance. The skins should look slightly split and the potatoes will feel tender when pierced.
2. Preheat and prepare the tray: While the potatoes cook, preheat your oven to 220°C (200°C fan) or 425°F. Drizzle 2 tablespoons of olive oil onto a large baking tray and spread it evenly. Place the tray in the oven to heat up for 5 minutes — the oil should shimmer and release a faint nutty aroma when ready.
3. Smash the potatoes: Drain the potatoes in a colander and let them steam dry for 2 minutes — this removes excess moisture that would prevent crisping. Transfer them to the hot oiled tray in a single layer, leaving space between each. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it flattens to about 1.5 cm thick. You’ll hear a soft squish as the flesh spreads; the skin should crack open slightly, revealing the fluffy interior.
4. Season and roast: Drizzle the remaining 1 tablespoon of olive oil over the smashed potatoes. Sprinkle with the minced garlic, salt, and black pepper. Roast for 20-25 minutes, until the edges turn deep golden brown and crispy — you’ll see the oil bubbling around the perimeters. The potatoes should feel firm and sound hollow when tapped with a spatula. Halfway through, flip each potato carefully with a thin spatula to ensure even crisping on both sides.
5. Make the dressing: While the potatoes roast, whisk together the mayonnaise, wholegrain mustard, and lemon juice in a small bowl. The mixture should be pale yellow, smooth, and slightly thick, with visible mustard seeds scattered throughout. Taste and adjust with a pinch more salt if needed.
6. Combine and finish: Remove the tray from the oven and let the potatoes cool for 5 minutes — they’ll continue crisping as they cool. Transfer them to a large mixing bowl. Pour the dressing over the warm potatoes and toss gently using a rubber spatula, being careful not to break the crispy edges. Add the spring onions, chives, parsley, and capers if using, and toss once more. The salad should look glossy, with herbs clinging to the craggy surfaces and the dressing pooling slightly at the bottom.
7. Serve immediately or at room temperature: Transfer to a serving platter and sprinkle with the grated cheese if desired. The potatoes should be warm to the touch, with visible golden shards and a fragrant herbal aroma. Serve straight away for maximum crunch, or let it sit for up to an hour — the edges will soften slightly but remain satisfyingly textured.

Tips From My Kitchen

• Don’t skip the steam-dry step: After draining the potatoes, letting them sit in the colander for a couple of minutes removes surface moisture. This is crucial because any water left on the potatoes will turn to steam in the oven, preventing the oil from reaching a high enough temperature to create those coveted crispy edges. I used to rush this step and ended up with soggy results every time.
• Use a hot tray for immediate sizzle: Heating the oiled tray in the oven before adding the potatoes ensures the bottoms start crisping the moment they touch the metal. You should hear a distinct sizzle when you place each smashed potato onto the tray — that sound tells you the oil is hot enough to sear the surface instantly. A cold tray will cause the potatoes to absorb oil rather than crisp up.
• Space them out properly: Crowding the tray traps steam between the potatoes, which softens the edges instead of crisping them. Leave at least 2 cm between each smashed potato — if they’re touching, they’ll release moisture and create a soggy patch where they meet. Use two trays if necessary, rotating them halfway through baking for even results.
• Flip carefully to preserve crunch: When you flip the potatoes halfway through roasting, use a thin, flexible metal spatula and slide it gently underneath each one. The crispy underside will be delicate and can shatter if you’re too aggressive. If a few pieces break off, don’t worry — those crispy bits are delicious scattered over the finished salad as a garnish.
• Dress while warm for better absorption: Tossing the potatoes with the dressing while they’re still warm allows the flavours to soak into the fluffy interiors without making the crispy edges soggy. If you dress them when they’re cold, the dressing will just slide off and pool at the bottom. The warmth also helps the herbs release their aromatic oils, making the whole dish smell incredible.
• Adjust salt after dressing: The salt in the dressing and the boiling water can vary, so always taste the finished salad before adding extra salt. I learned this the hard way after oversalting a batch that already had salty capers and cheese. A final pinch of flaky sea salt just before serving adds a lovely crunchy burst if needed.

Delicious Variations to Try

• Spicy Version: Add 1 teaspoon of smoked paprika and ½ teaspoon of cayenne pepper to the oil before brushing it over the smashed potatoes. For extra heat, stir in 1 tablespoon of harissa paste or sriracha into the mayonnaise dressing. The smoky warmth complements the creamy potatoes beautifully and adds a vibrant red hue to the dish.
• Vegetarian/Vegan Option: Replace the mayonnaise with a plant-based version or blend ½ a ripe avocado with 2 tablespoons of lemon juice and 1 tablespoon of olive oil for a creamy, dairy-free dressing. Omit the parmesan or use a vegan hard cheese alternative. The avocado version turns a lovely pale green and adds a subtle, buttery richness that pairs well with the crispy potatoes.
• Different Protein: Fold in 200 g of shredded roast chicken or diced cooked halloumi for a heartier meal. For a beefier twist, try adding chunks of leftover steak or grilled lamb. The protein soaks up the tangy dressing and makes this salad substantial enough for a main course. If you’re looking for a complete meal idea, this smashed potato salad pairs wonderfully alongside my Glazed Chicken Recipe Sticky Sweet Dinner.

What to Serve With Smashed Potato Salad with Crispy Edges

This salad works beautifully as a side dish or a light main. Here are some excellent pairings:

• Grilled or roasted chicken thighs — try my Garlic Butter Roasted Chicken Thighs Recipe for a perfect match
• A simple green salad with a lemon vinaigrette to balance the richness
• Grilled fish like salmon or sea bass with a squeeze of lemon
• Barbecued lamb chops or kofta skewers for a summery spread
• A bowl of steamed seasonal vegetables such as asparagus or green beans
• For a complete indulgent meal, serve alongside Buttery Biscuits And Gravy Recipe Country Style for a hearty feast

Frequently Asked Questions

Smashed Potato Salad with Crispy Edges

Boiled baby potatoes are smashed, roasted until golden and crispy, then tossed in a creamy mustard dressing with fresh herbs and optional capers and cheese.

Print Recipe
Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 350

Ingredients
Method
Notes

Ingredients

  

• 1 kg baby new potatoes or small waxy potatoes
• 3 tablespoons olive oil plus extra for drizzling
• 2 cloves garlic finely minced
• 1 teaspoon sea salt flakes
• ½ teaspoon freshly ground black pepper
• 2 tablespoons mayonnaise full-fat works best
• 1 tablespoon wholegrain mustard
• 1 tablespoon lemon juice freshly squeezed
• 2 spring onions finely sliced
• 2 tablespoons fresh chives chopped
• 1 tablespoon fresh parsley chopped
• Optional: 2 tablespoons capers drained and roughly chopped
• Optional: 50 g grated parmesan or vegetarian hard cheese

Method

 

1. Boil the potatoes: Place the potatoes in a large pot and cover with cold salted water by about 2 cm. Bring to a boil over high heat — you’ll see vigorous bubbles breaking the surface. Reduce to a simmer and cook for 15-18 minutes, until a knife slides through the centre with almost no resistance. The skins should look slightly split and the potatoes will feel tender when pierced.
2. Preheat and prepare the tray: While the potatoes cook, preheat your oven to 220°C (200°C fan) or 425°F. Drizzle 2 tablespoons of olive oil onto a large baking tray and spread it evenly. Place the tray in the oven to heat up for 5 minutes — the oil should shimmer and release a faint nutty aroma when ready.
3. Smash the potatoes: Drain the potatoes in a colander and let them steam dry for 2 minutes — this removes excess moisture that would prevent crisping. Transfer them to the hot oiled tray in a single layer, leaving space between each. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it flattens to about 1.5 cm thick. You’ll hear a soft squish as the flesh spreads; the skin should crack open slightly, revealing the fluffy interior.
4. Season and roast: Drizzle the remaining 1 tablespoon of olive oil over the smashed potatoes. Sprinkle with the minced garlic, salt, and black pepper. Roast for 20-25 minutes, until the edges turn deep golden brown and crispy — you’ll see the oil bubbling around the perimeters. The potatoes should feel firm and sound hollow when tapped with a spatula. Halfway through, flip each potato carefully with a thin spatula to ensure even crisping on both sides.
5. Make the dressing: While the potatoes roast, whisk together the mayonnaise, wholegrain mustard, and lemon juice in a small bowl. The mixture should be pale yellow, smooth, and slightly thick, with visible mustard seeds scattered throughout. Taste and adjust with a pinch more salt if needed.
6. Combine and finish: Remove the tray from the oven and let the potatoes cool for 5 minutes — they’ll continue crisping as they cool. Transfer them to a large mixing bowl. Pour the dressing over the warm potatoes and toss gently using a rubber spatula, being careful not to break the crispy edges. Add the spring onions, chives, parsley, and capers if using, and toss once more. The salad should look glossy, with herbs clinging to the craggy surfaces and the dressing pooling slightly at the bottom.
7. Serve immediately or at room temperature: Transfer to a serving platter and sprinkle with the grated cheese if desired. The potatoes should be warm to the touch, with visible golden shards and a fragrant herbal aroma. Serve straight away for maximum crunch, or let it sit for up to an hour — the edges will soften slightly but remain satisfyingly textured.

Notes

Use a sturdy glass or potato masher to flatten the potatoes. For extra crispiness, ensure the potatoes are dry before smashing and the oil is hot. The optional capers and parmesan add a nice briny and savory touch.

I’d love to hear how your smashed potato salad turns out — drop a comment below and let me know which variation you tried. Whether you keep it classic or add your own twist, this dish has a way of becoming a regular on your table, just as it has on mine.

Smashed Potato Salad With Crispy Edges

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