Crispy Herb Smashed Potato Salad Simple and Tasty Dish

Ingredients

• 1.5 pounds small Yukon Gold potatoes
• 0.25 cup extra virgin olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• to taste salt and pepper
• 0.5 cup fresh parsley, chopped
• 0.5 cup fresh chives, chopped
• 0.5 cup sour cream or Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• optional crumbled feta cheese for topping

Instructions

1. Wash the Yukon Gold potatoes thoroughly. Place them in a large pot, cover them with water, and add a generous pinch of salt. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat and let them simmer for about 15-20 minutes or until a fork easily pierces through the potatoes. Drain and let cool for a few minutes.
3. Preheat your oven to 425°F (220°C). On a baking sheet lined with parchment paper, place the slightly cooled potatoes and use the bottom of a glass or fork to gently smash each potato to about 1 inch thick.
4. In a small bowl, mix the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Drizzle this mixture over the smashed potatoes, ensuring each one is well coated.
5. Bake the seasoned smashed potatoes in the preheated oven for about 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
6. While the potatoes are baking, in a separate bowl, whisk together the sour cream (or Greek yogurt), Dijon mustard, lemon juice, chopped parsley, and chives. Adjust seasoning with salt and pepper as desired.
7. Once the potatoes are out of the oven, let them cool slightly before mixing them with the herb dressing. Gently fold to coat the potato chunks evenly, being careful not to break them too much.
8. Transfer the potato salad to a serving dish. Top with crumbled feta cheese, if using, and garnish with additional fresh herbs for added flavor and presentation.