Crispy Potato Salad
This crispy potato salad is the ultimate comfort side dish with a zesty twist! Roasted to golden perfection, then tossed in a bold, garlicky tomato sauce, it’s packed with flavor, crunch, and fresh herbs. Whether you're serving it warm or at room temp, it’s the perfect upgrade to your usual potato routine — ideal for weeknight dinners, BBQs, or sharing with friends.
Ingredients
For the Potatoes:
- 4 medium potatoes about 1.5 lbs, peeled and cut into chunks or wedges
- 2 tablespoons olive oil
- ½ teaspoon salt
For the Sauce:
- 1 tablespoon tomato paste
- 1 garlic clove grated or minced
- 1 tablespoon olive oil for sautéing
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili flakes adjust to taste
- 1 tablespoon lemon juice freshly squeezed
For Finishing:
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped green onion
- Extra lemon wedges for serving optional
Instructions
Step 1: Preheat the oven
- Turn on the oven and set it to 180°C (356°F). Starting with a moderate temperature helps the potatoes cook through evenly before crisping them up later. Make sure your oven is fully preheated before you put the potatoes in — this step really matters for that perfect texture.
Step 2: Prep the potatoes
- Wash, peel, and cut your medium-sized potatoes into evenly sized chunks or wedges. For extra crispy results, soak the cut potatoes in ice water for about 15 minutes. This step helps remove excess starch and makes the edges crisp up beautifully in the oven.
- After soaking, drain the potatoes well and pat them completely dry with a clean kitchen towel or paper towel — moisture is the enemy of crispiness!
Step 3: Season and roast
- Toss the potatoes in a bowl with a drizzle of olive oil and a generous pinch of salt. Spread them out in a single layer on a baking sheet lined with parchment paper or foil for easy cleanup.
- Roast at 180°C (356°F) for about 25–30 minutes, or until the potatoes are tender when pierced with a fork.
- 💡 Pro Tip: Soaking your potatoes in ice water for 15 minutes before roasting draws out excess starch and helps them get even crispier in the oven. Don’t skip drying them — it’s key!
Step 4: Make the flavor-packed sauce
- While the potatoes are roasting, prepare the bold, savory sauce that gives this dish its signature taste. In a small skillet, heat a bit of olive oil over medium heat. Add 1 grated garlic clove and 1 tablespoon of tomato paste.
- Sauté for 1–2 minutes, stirring frequently, until the garlic is fragrant and the tomato paste deepens in color — this quick step enhances the natural sweetness and richness of both ingredients.
- Remove from heat and stir in your spices:
- – Salt
- – Black pepper
- – Chili flakes
- Add a splash of lemon juice for brightness, and let the sauce cool slightly before tossing with the potatoes.
Step 6: Chop the fresh herbs
- Finely chop a handful of fresh parsley and a few stalks of green onion. These add a fresh, vibrant contrast to the warm, savory potatoes.
Step 7: Toss it all together
- Once your potatoes are beautifully crispy, transfer them to a mixing bowl while they’re still warm. Add the sauce and gently toss until every piece is evenly coated.
Step 8: Finish and serve
- Sprinkle the chopped herbs over the top and give it one final toss. Serve immediately while warm and crispy, or let it sit at room temperature — it’s delicious either way.
- This salad also keeps well in the fridge, making it a great option for meal prep, picnics, or potlucks.
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
