If you love crispy potatoes with bold flavors, this honey mustard crispy smashed potato salad is perfect. It combines crunchy, golden potatoes with a sweet and tangy honey-mustard dressing. Fresh herbs like dill and parsley add a burst of flavor. This dish is easy to make and perfect for picnics, barbecues, or a quick side dish at home.
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Smashed potatoes come from the idea of combining mashed and roasted potatoes. This method gives you the best of both worlds—crispy edges and soft centers. The technique likely started in Australia, where smashed potatoes became a popular side dish for grilled meats.
Honey mustard has roots in European cuisine, where mustard was commonly mixed with sweeteners like honey. Over time, it became a favorite for dressings, marinades, and sauces. Its balance of sweet and tangy flavors pairs well with savory dishes like roasted potatoes.
The idea of merging smashed potatoes with honey mustard dressing is a modern fusion. It reflects today’s trend of mixing comfort food with bold flavors. The crispy potatoes absorb the dressing, creating a delicious contrast of textures and tastes.
While honey mustard crispy smashed potato salad doesn’t have ancient cultural roots, it reflects modern cooking trends. People today love dishes that combine simple techniques with bold, flavorful ingredients. This recipe fits perfectly into that style. It’s often served at summer barbecues, potlucks, and family gatherings, where sharing easy, tasty dishes is part of the tradition. Plus, its vegetarian and gluten-free nature makes it suitable for many diets, adding to its popularity worldwide.
For full recipe details, visit Allrecipes
This honey-mustard crispy smashed potato salad combines golden, crunchy potatoes with a sweet and tangy dressing. Fresh herbs like dill and parsley add brightness, making it a perfect side dish for any season.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Why Baby Gold Potatoes?
Baby gold potatoes are ideal because of their buttery texture and thin, delicate skins. They hold their shape well during boiling and smashing, while still becoming creamy inside and crispy outside when roasted.
Alternative Options:
If baby gold potatoes aren’t available, baby red potatoes or fingerling potatoes can be used. However, avoid starchy potatoes like Russets, as they may fall apart during the smashing process.
Starting with Cold Water:
Always start with cold water to ensure even cooking. Adding potatoes directly to boiling water can result in an uneven texture, with the outside overcooked and the inside underdone.
Testing for Doneness:
Check the potatoes with a fork after about 15 minutes. They should be tender but not mushy, which is crucial for maintaining shape during smashing.
How to Smash Without Breaking:
Use the bottom of a flat glass or a potato masher. Press gently to avoid tearing the skin completely. You want the potatoes to be flattened but still holding together, allowing for both crispy edges and soft centers.
Tips for Extra Crispiness:
After smashing, let the potatoes sit for 5 minutes to air dry. Removing excess moisture is key to achieving a golden, crispy texture when roasted.
High Heat is Essential:
Roast the smashed potatoes at 220°C (425°F) to get that perfect crispy exterior. High heat helps caramelize the edges without drying out the inside.
Don’t Skimp on the Oil:
Generously drizzle with olive oil to ensure crispiness. The oil seeps into the crevices of the smashed potatoes, giving them a rich, golden-brown finish.
Rotate for Even Browning:
About halfway through roasting, rotate the baking sheet to promote even cooking. If you want extra crispiness, flip the potatoes gently after 15 minutes.
Balance of Flavors:
The combination of Dijon mustard and honey creates a perfect balance of tangy and sweet. Dijon mustard provides a sharp, slightly spicy edge, while honey adds smooth sweetness.
Vinegar for Brightness:
Apple cider vinegar cuts through the richness of the potatoes, offering a refreshing acidity that lightens the dish.
Fresh Herbs for a Flavor Boost:
Adding dill and parsley brings a burst of freshness. Dill offers a subtle, slightly grassy flavor, while parsley adds color and a mild herbal note.
Customizing the Dressing:
Adjust the dressing to your taste. For a sweeter salad, increase the honey. For more tang, add an extra splash of vinegar or mustard.
Toss While Warm:
For the best flavor, toss the roasted potatoes with the honey-mustard dressing while they’re still warm. This allows the dressing to soak into the crispy edges, enhancing the overall taste.
Avoid Overmixing:
Be gentle when tossing to keep the smashed potatoes intact. Overmixing can cause them to fall apart and lose their crispiness.
Serving Suggestions:
This salad is incredibly versatile. Serve it as a side dish at summer barbecues, pair it with grilled chicken or fish, or even enjoy it as a hearty vegetarian main course.
Storing Leftovers:
Store any leftovers in an airtight container in the fridge for up to 3 days. The potatoes may lose some crispiness but will still taste delicious.
Reheating:
To reheat and regain some of the crispiness, place the potatoes in the oven at 200°C (400°F) for about 10 minutes. Avoid microwaving as it can make the potatoes soggy.
Serving Cold:
This salad can also be enjoyed cold as a refreshing, tangy potato salad for picnics or packed lunches.
Vegetarian-Friendly:
This recipe is naturally vegetarian and can be made vegan by substituting honey with maple syrup or agave nectar.
Gluten-Free:
It’s also gluten-free, making it suitable for those with gluten sensitivities. Just ensure that the mustard and vinegar are certified gluten-free if needed.