Brown Butter Parmesan Smashed Potato Salad
Rated 5.0 stars by 1 users
Category
Side
Cuisine
Modern American
Servings
8
Prep Time
20 minutes
Cook Time
30 minutes
Crispy-edged smashed potatoes tossed warm in a tangy Brown Butter Parmesan dressing — this is the potato salad that skips the mayo-heavy blandness and goes straight for crunch and umami. Serve it warm off the sheet pan or let it cool to room temperature; it holds up either way.
Author: Chef Tony Reed
Ingredients
- 2 lbs baby gold potatoes
- 3 Tbsp olive oil
- 2 Tbsp Spiceology Brown Butter Parmesan Seasoning
-
Kosher salt, to taste
-
Black pepper, to taste
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 Tbsp Dijon mustard
- 1 Tbsp lemon juice
- 1 Tbsp Spiceology Brown Butter Parmesan Seasoning
- 1/4 cup Parmesan, finely grated
- 1/2 tsp black pepper
-
1/2 cup celery, small-diced
-
1/4 cup green onion, sliced
-
2 Tbsp parsley, chopped
-
2 Tbsp chives, chopped
-
1 Tbsp lemon juice, plus more to taste
-
1/2 cup Parmesan, grated, for topping
-
Spiceology Brown Butter Parmesan Seasoning, extra, for topping
For the Potatoes
For the Dressing
To Finish
Directions
Boil the Potatoes. Add the baby potatoes to a pot of well-salted water. Boil for 15–20 minutes, until fork-tender. Drain and let cool slightly, just until safe to handle.
Smash. Place the potatoes on a parchment-lined sheet pan. Using the bottom of a glass or a flat spatula, gently smash each one until flattened but still in one piece.
Season. Drizzle the smashed potatoes with olive oil and season with the 2 Tbsp Brown Butter Parmesan Seasoning and a pinch of salt and pepper.
Roast. Roast at 425°F for 25–30 minutes, until crispy and deep golden brown. (No oven? Sear on a well-oiled flat-top or griddle over medium-high heat until charred and crisp.)
Make the Dressing. While the potatoes roast, whisk together the mayonnaise, sour cream, Dijon, 1 Tbsp lemon juice, 1 Tbsp Brown Butter Parmesan Seasoning, the grated Parmesan, and 1/2 tsp black pepper in a large bowl.
Toss. Add the hot, crispy potatoes to the bowl along with the celery, green onion, parsley, and chives. Toss gently so the potatoes stay chunky rather than breaking down into the dressing.
Adjust. Taste and add the remaining lemon juice, more salt, or extra Brown Butter Parmesan Seasoning as needed.
Serve. Plate in a shallow bowl or on a platter. Finish with extra grated Parmesan, fresh herbs, and a final dusting of Brown Butter Parmesan Seasoning. Serve warm or at room temperature.
Recipe Note
Chef's Tip
Make the dressing while the potatoes are in the oven — you'll have this on the table in well under an hour. No flat-top for searing the potatoes? The oven method gets you the same crispy edges.
