Crispy Smashed Sheet Pan Potato Salad

published Jun 30, 2020
summer
Crispy Sheet Pan Potato Salad

Crispy smashed potatoes tossed with arugula, bacon, red onions, and a whole grain mustard vinaigrette.

Serves4 to 6

Prep20 minutes

Cook55 minutes to 1 hour 9 minutes

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Smashed Potato salad on white platter with serving spoon on side. Potato salad is topped with arugula, bacon and thinly sliced red onion
Credit: Jesse Szewczyk

Crispy smashed potatoes are a pretty perfect side. Creamy potatoes get boiled until tender, smashed with the bottom of a drinking glass, then roasted until crisp. The craggy, smashed edges transform into a crackly golden shell that mimics the texture of a french fry, while the insides stay moist and creamy. It’s the perfect combination of textures, and a side dish I keep on heavy rotation all throughout the year.

This summery spin on smashed potatoes gives new meaning to the term “potato salad.” Instead of cold boiled potatoes covered in mayo, you get crispy potatoes roasted in bacon fat, then tossed with peppery arugula, sliced red onions, and a whole-grain mustard vinaigrette. It might just become your new go-to.

Credit: Jesse Szewczyk

The Best Type of Potatoes for Smashing

Small new potatoes or baby red potatoes, which can be found in the produce section of most well-stocked grocery stores (often in small mesh bags), are best for smashing. Small, waxy potatoes (such as Yukon golds) would also work well. These types of potatoes have thin skins and hold their shape, so they don’t fall apart when smashed. The main factor to keep in mind is size. The potatoes should be no larger than a golf ball, but not so small that they won’t have enough surface area to crisp up once smashed.

Credit: Jesse Szewczyk

3 Tips for the Crispiest Smashed Potatoes

To make sure your potatoes turn out as crispy as possible, keep these tips in mind.

1. Make sure the potatoes are very tender before smashing. Starting with tender potatoes ensures they flatten into discs rather than fall apart. To test if they’re ready to smash, poke them with a fork. There should be little to no resistance.

2. Flip them halfway through roasting. Flipping the potatoes allows both sides to get golden and crisp — similar to a thick-cut potato chip.

3. Be patient. These potatoes need a decent amount of time to roast (almost an hour), so don’t rush them. Most potato recipes only take about 30 minutes to become tender, but because we’re going for a crispy texture, these need longer.

Crispy Sheet Pan Potato Salad

Crispy smashed potatoes tossed with arugula, bacon, red onions, and a whole grain mustard vinaigrette.

Prep time 20 minutes

Cook time 55 minutes to 1 hour 9 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 6

    slices bacon (about 6 ounces)

  • 1

    medium red onion

  • 3 tablespoons

    finely chopped fresh chives

  • 1 1/2 pounds

    small new potatoes or baby red potatoes (about 30)

  • 1 1/2 teaspoons

    freshly ground black pepper, divided

  • 1 1/4 teaspoons

    kosher salt, divided

  • 1

    medium lemon

  • 1

    clove garlic

  • 1

    medium shallot

  • 2 tablespoons

    red wine vinegar

  • 2 tablespoons

    whole grain mustard

  • 2 teaspoons

    granulated sugar

  • 2 cups

    arugula

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 400°F. Meanwhile, line a rimmed baking sheet with aluminum foil, and place 6 strips bacon in a single layer on the baking sheet. Thinly slice 1 medium red onion and finely chop until you have 3 tablespoons fresh chives, and place both in a large bowl.

  2. Roast the bacon until browned and crispy, 15 to 20 minutes. Set aside to cool for 5 minutes. Transfer the bacon to a cutting board, chop into bite-sized pieces, and add to the bowl with the onion and chives.

  3. Carefully transfer 2 tablespoons of the rendered bacon fat to a medium bowl. Do not discard the remaining bacon fat or remove the foil from the baking sheet. Add 1 1/2 pounds small new potatoes or baby red potatoes to the baking sheet and toss to coat them in the fat. Season with 1 teaspoon of the black pepper and 1 teaspoon of the kosher salt and carefully toss to distribute seasoning. Roast until fork tender, 20 to 25 minutes. Meanwhile, make the dressing.

  4. Prepare the following, adding them to the bowl of reserved bacon fat: Squeeze the juice from 1 medium lemon (about 4 tablespoons); finely chop 1 garlic clove and 1 medium shallot. Add 2 tablespoons red wine vinegar, 2 tablespoons whole grain mustard, 2 teaspoons granulated sugar, remaining 1/2 teaspoon black pepper, and remaining 1/4 teaspoon kosher salt. Whisk until the salt and sugar are dissolved and the dressing is emulsified.

  5. When the potatoes are ready, remove the baking sheet from the oven. Using the bottom of a measuring cup or drinking glass, press down on each potato until it splits open and is flattened to about 1/2-inch thick. Roast until the bottoms are golden-brown, 10 to 12 minutes. Flip each potato over and continue roasting until the bottoms are golden brown and the potatoes are crispy all over, 10 to 12 minutes more.

  6. Transfer the potatoes to the bowl of bacon and onions. Add 2 cups arugula and 1/4 cup of the dressing, and gently toss to combine. Taste and season with more dressing, salt, and pepper as needed. Serve immediately.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 3 days.