Summer and potato salad go together like peanut butter and jam or peas and carrots…in other words, perfectly. And this Crispy Smashed Potato and Corn Salad is summer perfection!
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Crispy Smashed and Corn Potato Salad:
This Crispy Smashed Potato and Corn Salad is a unique take on a traditional favorite. Instead of just boiling potatoes and slathering them in mayo, we boil, smash and roast new baby potatoes, then top them with fresh gremotlata.
What is Gremolata?
Good question. It’s just about the best garnish ever, so fresh, flavorful and easy! Gremolate is a combo of fresh chopped parsley, garlic and lemon zest. It adds a beautiful, zesty, fresh, healthy layer to this delicious summer salad.
What to Serve it With:
This salad is a delicious summer side dish that is perfect served alongside BBQ chicken, steak, or salmon.
Tips to Make Sure You Get the Best Results:
- Make sure when you boil the potatoes that they are very soft, so they are easily smashed.
- When you roast the potatoes, make sure they are golden and really crispy before removing from the oven.
- Use enough herbs and sea salt for flavor!
- Reheat tips: my favorite way to reheat is to use an air fryer. You can also use a pan on the cooktop. Either way, drizzle with a little olive oil first.
The Recipe: Crispy Smashed Potato and Corn Salad
What you will need: I use a microplane to zest lemon. I love this sea salt, I buy the tub , it’s a money saver. You’ll need a rimmed cookie sheet and parchment paper.
A unique, delicious potato salad that's perfect for summer
- 2 pounds new baby potatoes
- 4-5 tablespoons good quality extra virgin olive oil
- sea salt and pepper to taste
- 1/3 cup chopped parsley
- zest of one lemon
- 2 cloves of garlic, peeled and minced
- 1/8 teaspoon cayenne pepper
- 2 ears corn, kernels shaved off
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Place a pot of salted water to boil. Place parchment paper on rimmed cookie sheet, set aside. Preheat oven to 450 degrees and place oven rack in center position.
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When water is boiling, carefully add potatoes to pot. Boil for 12-15 minutes, until potatoes are soft (a fork should go in easily, if they are too firm they will be hard to smash)
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Strain potatoes in a colander, transfer onto parchment covered cooking sheet. Use the bottom of a glass cup or mug to smash potatoes flat. Drizzle potatoes with 2 or more tablespoons of olive oil (it doesn't have to be exact, you just want potatoes covered nicely) Generously sprinkle with sea salt and pepper. Place in the oven. Roast for 25 minutes.
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While potatoes roast, use a knife to shave corn off cobs. Set aside. In a small bowl, add chopped parsley, minced garlic, lemon zest , and cayenne pepper, toss.
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When timer goes off, check potatoes. If they are golden brown and crispy, add corn to pan, if not wait a few more minutes. Once you have added corn, cook for five more minutes. Remove from oven, use a spatula to place potatoes onto a platter. Toss gremolata over potatoes and corn. Then drizzle with 2 tablespoons of olive oil. Taste, if needed add sea salt and pepper. Serve!
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To reheat leftovers: drizzle with a little olive oil and put in the air fryer, oven or a frying pan on the cooktop and heat until crispy again.
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