SPONSORED in partnership with American Express® Gold Card
This recipe is Sponsored by American Express® Gold Card. Use your American Express® Gold Card to earn 4X points at U.S. supermarkets. Points limit and terms apply.
This recipe is featured in our Recipe of the Day Newsletter. Sign up for it here to have our test kitchen-approved recipes delivered to your inbox!
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!
Prep time 15 minutes
Cook time 45 minutes
Yield: Serves or Makes 4
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.