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The process starts by boiling baby potatoes until they’re fork-tender. (You want them to be just soft enough to smash but still firm enough to hold together.) Once boiled, arrange the potatoes on a baking sheet that’s been coated with non-stick spray to prevent sticking. Next, smash each potato until it's flat using the bottom of a drinking glass. The smashing creates more surface area and lots of craggy bits, all of which crisp up in the oven.
Next, season the potatoes with garlic powder and onion powder, then roast them in a 425° oven until they’re golden and crispy. This roasting process gives you crunchy edges and a soft center, like a cross between potato chips and mashed potatoes. It’s comfort food meets snack food, and it’s magic.
The Creamy Dressing That Brings It All Together
While the potatoes crisp up in the oven, it’s time to make the dressing.
Once the potatoes are roasted to perfection, add them to the bowl while they’re still warm. Toss in some shredded cheddar cheese, diced green onions and chopped crispy bacon (not store-bought bacon bits) and give everything a good mix.
Related: How to Make the Best-Ever Potato Salad, According to Chef Jacques Pépin
How to Make This Recipe Your Own
This smashed baked potato salad is more than a side—it’s a conversation starter. It’s unexpected, irresistible and destined to be the new favorite at your next gathering.
Related: I Tried 9 Yellow Mustard Brands and the Winner Won by a Landslide
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