Smash Roasted Potato Salad

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Prep Time: 10 minutes

Cook Time: 45 minutes

Servings: 6


  • 2 lbs
    baby red or yellow potatoes
  • 6 tbsp
    olive oil
  • 1 ½ tsp
    kosher salt
  • ½ tsp
    freshly ground black pepper
  • 1 ½ tbsp
    sherry vinegar
  • 4
    scallions, thinly sliced
  • 2 tsp
    fresh tarragon, chopped
  • 1 tsp
    dijon mustard

Preheat oven to 425°F.

On a large sheet pan, toss the potatoes with 2 tablespoons of the olive oil and all the salt and pepper; spread into a single layer. Bake 20 to 25 minutes or until potatoes are easily pierced with a fork. Remove from the oven and smash them with the bottom of a sturdy cup. Drizzle with 2 additional tablespoons of olive oil and continue roasting until browned and crisp, about 15 to 20 minutes.

Transfer potatoes to a large bowl and toss with the remaining ingredients and remaining olive oil. Serve warm or at room temperature.

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