Crispy Smashed Potato Salad
This crispy smashed potato salad brings together delicious crispy potatoes along with other crunchy vegetables and delicious yoghurt based dressing.
Equipment
- 1 Full Sheet Pan
- 1 Steel Cup/Bowl anything heavy duty that you can use to smash the potatoes
Ingredients
- 12 Mini Waxy Potatoes unpeeled and thoroughy cleaned
- 2 Carrots peeled, cut in to matchsticks
- 1 ½ cup Edamame shelled and steamed
- 1 small Red Onion peeled, finely chopped
- 3 cup Mixed Salad Greens washed and dried
- 1 cup Pomegranate Arils
Dressing
- 1 cup Greek Yoghurt
- 1 tablespoon Sriracha Sauce
- 2 teaspoon Garlic Powder
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Cumin Powder
- Salt and Pepper to taste
Instructions
- Bring a large pot of salted water to boil. Prick the cleaned potatoes a few times with a fork. Slowly add the potatoes to the water and cook for 10-15 minutes or until completely tender. Remove and add to a bowl of ice cold water. Let it cool for 5-10 minutes.
- Preheat oven to 385 deg F. Remove the potatoes and pat dry. Place the potatoes on a lined sheet pan ensuring the pan is not crowded. Press the potatoes down with a sturdy cup or bowl until smashed. Brush with some oil. Sprinkle salt and pepper on top. Bake for 30-35 minutes or until crispy.flipping it midway. Keep aside.
- While the potatoes are baking, prep the other vegetables and the dressing. Once the potatoes are done, assemble by placing the greens at the bottom of the serving bowl. Place the other vegetables on top and finally add the crispy potatoes. Serve with dressing mixed in or on the side.
Notes
- When you flip the potatoes mid way while baking, ensure you brush it with some oil on the other side and season as well.
- Use smaller potatoes. They are easier to work with, are more flavorful and crisp up faster.