This recipe is amazing!!! It is also crazy delicious tossed with pesto rather than an herb vinaigrette!
Use what you’ve got and get creative. Follow the link to watch the lovable chef Jake Cohen prepare
this dish. Adapted from https://thefeedfeed.com/jakecohen/smashed-potatosalad-
Preheat oven to 450°F. In a pot, add potatoes and cover with cold water.
Season with salt and bring to a boil over medium-high heat. Cook until tender
when pierced with a knife, 10-12 minutes. Let cool slightly, then using the bottom
of a measuring cup or glass, smash each potato until ¼-inch thick.
Transfer smashed potatoes to a sheet pan and toss gently with ¼ cup of
the olive oil and salt. Roast, flipping halfway through, until golden brown and
crisp, 35-40 minutes.
Meanwhile, in a medium bowl, whisk together remaining ingredients
with remaining ¼ cup olive oil until smooth. Adjust seasoning with salt.
Transfer potatoes to a bowl and spoon dressing on top, then serve.