Crispy smashed potato salad

• Allow the potatoes to cool for 5–10 minutes after boiling, and again briefly after roasting. This helps them hold their shape when smashed and helps them crisp more effectively in the oven.
• Spread the potatoes in a single layer with space between them. Overcrowding traps steam and prevents proper browning. Placing the potatoes onto a pre-heated baking tray can help the bottoms crisp more quickly.
• Use the flat bottom of a glass or a spatula to gently press the potatoes. Aim for roughly 1 cm thickness. Pressing too hard can cause them to break apart.
• Assemble the salad in layers of potatoes and dressing rather than mixing everything together. This prevents the potatoes underneath from becoming soggy or breaking apart.
• The potatoes can be cooked in an air fryer instead of the oven, which may reduce cooking time. Do not stack the potatoes or they will not crisp properly.
• If the dressing feels too thick, add a small splash of water or lemon juice to loosen it slightly.
• The dressing also works well with plain boiled potatoes if you prefer a more traditional potato salad.

• Replace the mayonnaise with Greek yoghurt, sour cream, or a mixture of both for a tangier dressing. These options will not be as smooth as mayonnaise.
• Instead of gherkins, try capers, pickled onions, or pickled jalapeños. Use sparingly so the acidity does not overpower the dressing.
• Lemon juice and Dijon mustard can be partly replaced with apple cider vinegar or lime juice.
• Instead of smoked paprika, try adding dried oregano, thyme, or mixed herbs before roasting.
• Add extra texture and flavour with crumbled feta, parmesan, goat’s cheese, blue cheese, or toasted nuts such as almonds or walnuts.
• Honey can be used instead of maple syrup, though it will produce a slightly stronger sweetness.
• Use waxy or all-purpose potatoes such as baby potatoes, Charlotte, or Yukon Gold. They hold their shape better after boiling and smashing than floury varieties.

Store the crispy potatoes and dressing separately to prevent the potatoes from softening.

Refrigeration: Potatoes should be stored in an airtight container in the fridge for up to 3 days. Store the dressing in an airtight container for up to 5 days. If already dressed, the salad will keep for about 1 day, but the potatoes will lose crispness.

Freezing: Do not freeze the salad if dressed or the dressing by itself. However, the roasted smashed potatoes can be frozen for up to 2 months..

Re-heat the potatoes from the fridge or directly from frozen in an oven at 200 °C for 5–10 minutes until warmed and crisp again.

The dressing should be used cold or at room temperature, as heating will cause it to split. Stir the dressing well, then combine with the reheated potatoes just before serving.