- Level: Easy
- Total: 1 hr 5 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 372
- Total Fat
- 25 g
- Saturated Fat
- 8 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 35 mg
- Sodium
- 510 mg
Smashed Potato Salad is a social media sensation, and this is Ree’s version of the dish. The crispy roasted potatoes add a lot of flavor and texture, and it’s perfect for potlucks and parties.
- Level: Easy
- Total: 1 hr 5 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 372
- Total Fat
- 25 g
- Saturated Fat
- 8 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 35 mg
- Sodium
- 510 mg
Ingredients
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Directions
- Preheat the oven to 450 degrees F.
- Add the potatoes and a large pinch of salt to a saucepan, then cover with water by an inch. Place over medium-high heat and bring to a boil. Cook until fork-tender, 15 to 20 minutes. Drain the potatoes and set aside.
- Grease two sheet pans with 2 tablespoons butter, then set the potatoes on them. Using the bottom of a glass, squash the potatoes into rough circular shapes, making them as thin as possible with craggy edges. Brush the tops with the remaining 2 tablespoons butter, then sprinkle over 1 teaspoon salt and 1 teaspoon black pepper. Bake the potatoes until they are a deep golden color and crispy, 25 to 28 minutes. Remove and let sit while you make the dressing.
- Combine the mayonnaise, sour cream, dill, parsley, chives and garlic in a large bowl. Season with a pinch of salt and pepper. Add the potatoes, half the bacon and half the chopped peppers. Toss to coat. Transfer to a serving bowl and garnish with the remaining bacon, peppers, dill and chives.
