Ingredients
Equipment
Method
Boil potatoes
- Boil the baby potatoes in a pot of water until tender, about 15–20 minutes, so a knife slides in easily. Drain well and let steam-dry briefly to reduce sogginess.
Roast smashed potatoes
- Preheat the oven to 450°F while you set up a sheet pan for roasting. This high heat helps the smashed edges crisp quickly.
- Place the drained potatoes on the sheet pan and smash each with the bottom of a glass until thick and flattened. Keep the skins on for better texture and bite.
- Drizzle the smashed potatoes with olive oil and season generously with salt and pepper. Make sure oil and seasoning reach the rough, smashed surfaces.
- Roast for 25–30 minutes at 450°F until crispy and golden, flipping once if needed for even browning. Look for deep golden edges and crisp tops.
Cool and make dressing
- Let the roasted smashed potatoes cool for 30 minutes so they stay crisp when mixed. Cool on the sheet pan for airflow.
- Mix mayonnaise, sour cream, Dijon mustard, fresh chives, and fresh dill in a bowl until smooth and creamy. Taste and adjust seasoning if needed.
Assemble salad
- Toss the crispy potatoes with the dressing until the warm edges are coated but still look crunchy. If the potatoes soften too much, stop tossing as soon as evenly coated.
- Top with cooked and crumbled bacon slices, then serve or hold briefly for best crunch. Add extra dill or chives if you want a fresher look.
Notes
For maximum crunch, roast until deeply golden and cool at least 30 minutes before tossing—warm potatoes can soften quickly. Refrigerate leftovers in an airtight container for up to 3 days; the crispy edges will lose some crunch but still taste great. Freezing isn’t recommended due to texture changes in the dressing. Dietary swap: use reduced-fat mayonnaise and sour cream to lower calories while keeping the creamy dressing texture.