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Roasted Smashed Potato Salad

Roasted Smashed Potato Salad

Roasted Smashed Potato Salad

 

PREP: 15 Min.

COOK: 40 Min.

YIELD: 8 Servings

 

INGREDIENTS:

  • 3 pounds baby red potatoes
  • Kosher salt, freshly ground pepper
  • 4 tablespoons canola oil
  • 1 teaspoon minced fresh ginger
  • ½ cup buttermilk
  • ¼ cup mayonnaise
  • 1½ teaspoons dark brown sugar
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh oregano
  • 1 bunch watercress, tough stems removed, chopped
  • 3 scallions, thinly sliced

 

Directions:

  • Heat oven to 450°. Place potatoes in a large pot and cover with 1” cold water. Season with salt and bring to a boil. Reduce heat and simmer until tender, 15–18 minutes. Drain and return to pot to dry.

  • Working with one potato at a time, place each under a glass or flat-bottom measuring cup and press to flatten. Divide oil between two rimmed baking sheets. Transfer smashed potatoes to baking sheets and turn to coat. Season with salt, pepper, and ginger. Roast, flipping once, until golden, 20–25 minutes.

  • Meanwhile, whisk together buttermilk, mayonnaise, brown sugar, thyme, and oregano; season with salt and pepper. Fold warm potatoes into dressing along with watercress and scallions; season with salt and pepper.


Recipe by Kim Smithers  –  Photos by Alex Lau

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