smashed potato salad

Mix-ins: • 1 cucumber • 1 red onion • 1 bunch chives • 1 bunch dill Dressing: • 4 tbsp mayo • 4 tbsp crème fraîche Potatoes: Boil small potatoes until fork-tender, about 20 min. Tip onto a tray and smash each one flat. Drizzle with olive oil, hit it with garlic, paprika, thyme, oregano — whatever’s in your cabinet. Into a 225°C oven for ~25 min, flip, then another 10 min until properly crispy. Finish: Toss everything through the dressing while the potatoes are still warm. Crispy fried onions on top if you’re feeling extra. Goes with anything off the grill, and honestly holds its own even without meat on the table — crunchy, creamy, herby, all at once. #smashedpotatoes #potatosalad #crispypotato #grillseason