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I could eat a whole quart of potato salad in one sitting and I’m not ashamed of it. There’s just something about the warmer months that has me craving a big ol’ bowl of spuds almost any time of day. And while I’m all about the mayo-based salad, let’s take a moment to wax poetic about the smashed potato. Treated like a tostones, baby potatoes are boiled, smashed and roasted until golden and crisp. To top it all off, an herb-laced vinaigrette coats the potatoes for a light and bright take on the side dish.
This dish is the ideal side dish that can quickly pivot into a full meal with some roasted veggies and a protein of your choice. Though to be completely honest, I typically just drizzle the sauce right over the potatoes on the sheet pan and nosh away!
- 2 pounds small potatoes, (we used baby multi-colored potatoes), scrubbed
- Kosher salt, to taste
- 1/ 2 cup olive oil, divided
- 1/ 2 cup chopped parsley
- 2 tablespoons chopped mint
- 2 tablespoons fresh thyme leaves, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/ 4 teaspoon Simply Organic Crushed Red Pepper
- 1 lemon, zested and juiced
Preheat oven to 450°F. In a pot, add potatoes and cover with cold water. Season with salt and bring to a boil over medium-high heat. Cook until tender when pierced with a knife, 10-12 minutes. Let cool slightly, then using the bottom of a measuring cup or glass, smash each potato until ¼-inch thick.
Transfer smashed potatoes to a sheet pan and toss gently with ¼ cup of the olive oil and salt. Roast, flipping halfway through, until golden brown and crisp, 35-40 minutes.
Meanwhile, in a medium bowl, whisk together remaining ingredients with remaining ¼ cup olive oil until smooth. Adjust seasoning with salt.
Transfer potatoes to a bowl and spoon dressing on top, then serve.