Smash-and-Toss Roasted Potato Salad

Smash-and-Toss Roasted Potato Salad Recipe


I'll kick this off by saying, this is a roasted potato salad with a secret weapon ingredient. Or, if you prefer, a wild card. Pickled sushi ginger. It sounds odd, but I'm going to argue that it works. Here's what's happening. I took the tiniest, little baby potatoes I could find, and threw them in a hot oven until they were fluffy and tender. Not long at all. Then I smashed a portion of them, and tossed the whole lot with French lentils, plus a mix of ingredients that really punch when it comes to flavor - sun-dried tomatoes, garlic, scallions, pickled ginger, and lemon juice.

We had some leftovers, and I plan on working them into a frittata I'm planning on making tonight.

Smash-and-Toss Roasted Potato Salad
Smash-and-Toss Roasted Potato Salad

Smash-and-Toss Roasted Potato Salad

For those of you who appreciate variations - I can imagine a smashed chickpea version of this, or roasted cauliflower. I made this with sun-dried tomatoes driving the flavor profile, but kept thinking a version with preserved lemons and preserved lemon oil would also be a stand out! Enjoy!

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Smash-and-Toss Roasted Potato Salad

If you can't find jars of pickled ginger, leave it out. Still delicious!

1 pound small potatoes, smaller is better
1 1/2 cups cooked lentils, room temperature

3 tablespoons chopped sun-dried tomatoes (oil packed)
2 tablespoons oil from sun-dried tomato jar
1 tablespoon pickled sushi ginger
1/2 teaspoon fine grain sea salt
2 cloves garlic, smashed and chopped
5 scallions, chopped
Juice of half a lemon, or to taste

1/3 cup toasted, sliced almonds
a handful of basil, slivered
basil flowers, to finish

Heat oven to 425F. Rinse the potatoes, and pat dry with a clean dish towel, absorbing as much extra water as possible. Place the potatoes on a baking sheet and sprinkle with a bit of salt. Roast until well-cooked through - you want them to be fully cooked, fluffy and tender. Remove from the oven, wait five minutes, take a fork, and press about half of the potatoes. You want to smash the potatoes, while still having them retain some structure.

In a large bowl, toss the lentils with the sun-dried tomatoes, sun-dried tomato oil, ginger, sea salt, garlic, most of the scallions, and lemon juice. Toss well. Add the potatoes and gently toss again. Top with the remaining scallions, the almonds, and basil.

Serves 4.

Prep time: 10 min - Cook time: 25 min

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Comments


i'm the person who steals everyone's pickled ginger, so this sounds perfect! would have never thought about pairing it with sun-dried tomatoes, but definitely curious + interested.

August 9, 2016
 

Omg, it sounds delicious. And the preserved lemon version sounds, if possible, even more delicious!

August 9, 2016
 

The only thing better than roasted potatoes is smashed roasted potatoes. Heidi, you have an uncanny ability to create recipes that I want to eat right now.

August 9, 2016
 

The pickled ginger sounds amazing here! And your ideas with the preserved lemon and lemon oil sound good too. Love the strong flavors over the fluffy potatoes!

August 9, 2016
 

Christine Whittington

Looks fantastic! I was interested to see the bowl of ground cherries in your photo. I have rarely seen them since my grandmother grew them in her garden decades ago. Do you add them to the salad?

August 9, 2016
 

Kimberlee

How timely! I happen to have a jar of pickled sushi ginger that I considered throwing out because I had no use for it. Can't wait to try this!

August 9, 2016
 

Ingredients like pickled sushi ginger can give a completely different flavor and ambience to a dish. Mark Bittman wrote about stocking certain ingredients like miso, tomato paste, anchovies, etc. to give a punch of umami to a dish. Sometimes you don't even realize what it is--you just get the complexity.
Great idea! This one is a saver.

August 9, 2016
 

I am a sucker for a pretty potato salad and especially fond of the purple basil blossoms. You know I plant purple basil just to have blossoms. So lovely, well done again!

August 9, 2016
 

Omg absolutely making this with cauliflower! And I love pickled sushi ginger. I can imagine it going wonderfully with dried tomatoes!
Also, dropping by to say how much I love following you on snapchat / instagram stories :)

xo Valentina!! And likewise!

August 9, 2016
 

Scott

This looks amazing! Could anybody give me some tips on how to cook the lentils?

PS: Heidi, I suffered a great personal loss a few years ago and decided to take up cooking as a way to keep myself occupied and creative. Your blog and cookbooks have taught me everything I know. I recommend them to all my fellow foodie friends. Thank you. 😊❤️
HS: Thank you for the kind note Scott. :) And apologies for being more than a little late in answering this, but I typically cover lentils with at least an inch or two of water, boil until tender, drain, and then season. Some lentils hold their shape better than others - beluga lentils, lentils du Puys)...

October 4, 2016
 

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