Crispy Herb Smashed Potato Salad

Recipe View Place potatoes in a large pot and cover with water. Add 1 tablespoon salt and bring to a boil over high heat. Reduce heat to medium-high; cook until potatoes are tender when pierced with a fork, approximately 12-15 minutes; drain thoroughly. (Prep time: 15 minutes)

Recipe View Preheat your oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. (Prep time: 5 minutes)

Recipe View Coat the prepared baking sheet with 1 tablespoon of olive oil. Arrange the potatoes in a single layer on the pan. Using a heavy-bottomed jar or glass, gently smash each potato to about ¼ to ½ inch thickness, being careful not to break them apart completely. Drizzle the smashed potatoes evenly with the remaining 2 tablespoons of olive oil. Sprinkle with the remaining teaspoon of salt, ½ teaspoon of pepper, and garlic powder. (Prep time: 10 minutes)

Recipe View Roast the potatoes in the preheated oven, flipping them halfway through the cooking time, until they are beautifully crispy and golden brown, approximately 40-50 minutes. Keep a close eye on them to prevent burning. (Cook time: 45 minutes)

Recipe View While the potatoes are roasting, prepare the dressing. In a medium bowl, whisk together the sour cream, mayonnaise, Dijon mustard, lemon juice, dill, parsley, and the remaining ¼ teaspoon of pepper. Reserve 1 tablespoon of the green onion for garnish; add the remaining green onions to the sour cream mixture. Stir well to combine. Taste and adjust the seasoning as needed. A touch more lemon juice can brighten the flavors. (Prep time: 10 minutes)

Recipe View Reserve approximately ¼ cup of the crispy potatoes for topping. Gently toss the remaining roasted potatoes with the dressing until they are evenly coated. Transfer the potato salad to a serving dish and garnish with the reserved green onion, crispy potatoes, fresh dill, and parsley. Serve immediately or chill for later. (Prep time: 5 minutes)