Description
Crispy Potato Salad is the ultimate side dish that combines tender, flavorful potatoes with a delightful crispy coating. Tossed in zesty herbs and lemon juice, this salad is perfect for summer gatherings, barbecues, or cozy nights in. With its vibrant presentation and irresistible crunch, it’s sure to impress your guests and have them coming back for more!
Ingredients
Scale
- 2 lbs baby potatoes
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1/4 cup fresh dill or parsley, chopped
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Wash the baby potatoes thoroughly and cut any large ones in half.
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- In a mixing bowl, toss the warm potatoes with olive oil, garlic powder, salt, and pepper until coated.
- Preheat the oven to 425°F (220°C). Spread the potatoes on a parchment-lined baking sheet in a single layer.
- Roast for 25-30 minutes until golden brown and crispy.
- Toss roasted potatoes with fresh herbs and lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 1g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For extra crunch, consider air-frying or pan-frying the potatoes instead of baking. Customize your salad by adding bacon bits or different herbs for varied flavors.