Ingredients
Scale
- 3 lbs Yukon Gold or baby potatoes
- ¼ cup olive oil, plus extra for drizzling
- 2 teaspoons salt, plus more to taste
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary (or 2 teaspoons fresh, chopped)
- ¾ cup mayonnaise (full-fat or light)
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 stalks celery, finely diced
- ¼ cup red onion, finely diced
- ¼ cup fresh parsley, chopped
- 2 tablespoons chives, chopped (optional, for garnish)
Instructions
- Wash the potatoes and boil them in salted water until fork-tender (15-20 minutes).
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Drain the potatoes, let them steam dry, then smash them on the baking sheet to ½-inch thickness.
- Drizzle with olive oil, season with salt, pepper, garlic powder, and rosemary, and toss gently.
- Roast for 25-30 minutes, flipping halfway, until crispy and golden brown.
- Let the potatoes cool for 10-15 minutes.
- Whisk together mayonnaise, Dijon mustard, and apple cider vinegar for the dressing.
- Toss the potatoes with the dressing, celery, and red onion.
- Stir in fresh parsley, garnish with chives (if using), and serve immediately or chilled.
Notes
- Don’t overcook the potatoes—they should hold their shape for smashing.
- Use parchment paper to prevent sticking.
- Yukon Gold or baby potatoes work best.
- Serve immediately for maximum crispiness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg