Crispy Smashed Potato Salad with Charred Corn

🥔 What are smashed potatoes made of

I highly recommend using starchy baby gold potatoes to make crispy smashed potatoes. The two step process to make the best crispy smashed potatoes includes boiling and then roasting the potatoes. To achieve perfectly tender potatoes, we start by boiling them in salted water. This not only softens the potatoes thoroughly but also seasons them from within.

Next comes the transformative bake. This is where we create that irresistible crispness. We use high heat and a generous amount of oil to make sure every smashed edge turns crunchy and golden-brown. The result? Potatoes with a delightfully crisp exterior and a pillowy-soft interior.

🌟Why you'll love about this recipe

• The crisp. Boiling the baby potatoes, smashing them flat, and then roasting them in the oven creates unreal crispy edges that are a textural contrast to the creamy sauce.
• Season's best. I love to use seasonal sweet corn throughout summer. The sweet and smoky flavor of charred corn is a great addition to the creamy and crispy smashed potatoes.
• Basic Ingredients. If you have basic Indian spices like my homemade garam masala, toasted cumin powder, and chaat masala then all you need is other basic pantry and refrigerator ingredients that you most likely already have on hand.
• Great for potlucks and barbecues. Every time I have taken this salad to a picnic, barbecue or a potluck (in addition to a 100 times that I have made it for my family), it is a super hit and I get asked about the recipe. So, give it a try and get ready fro compliments!

📋Recipe Ingredients

This crispy smashed potato salad with charred corn recipe uses a simple list of ingredients. Before we get started, here are a few tips on ingredients to ensure your potato salad turns out perfectly.

• Baby Potatoes: I use starchy yellow baby potatoes for this recipe. If you cannot find bagged baby potatoes in your grocery store, you can choose small, golf ball size potatoes from the bulk section.
• Corn: Seasonal sweet corn on the cob works best in this recipe. I char or frame grill the corn on my gas stove.
• Spices: I have used a combination of my favorite Indian spices here - garam masala, chaat masala, and cumin powder along with some cayenne pepper for a mild kick.
• Yogurt: Greek yogurt works great in this recipe since it's thick and will not result in a watery sauce. It also a healthier option because of added protein.

Don't forget to check out the recipe card below for a complete list of ingredients along with the quantities.

📖 Substitutions and Variations

This recipe is naturally glutenfree!

• Corn - if you cannot find corn on the cob or if it's not in season, you can use frozen corn and char it in a cast iron skillet to get the smoky flavor. Some stores sell charred corn kernels in their frozen vegetables section.
• Yogurt - use any thick variety of plain yogurt for this recipe. If using homemade yogurt, I would let it strain for sometime to make it thicker.
• Vegan - the Greek yogurt can be replaced with a plant-based yogurt. Just choose a non-flavored yogurt and make sure it's thick in consistency.
• Butter - use butter with oil to baste the potatoes before roasting them in the oven for enhanced flavor!
• Spicy - add sliced jalapenos to the salad before mixing everything together.
• Cilantro - does cilantro taste like soap to you? Use fresh dill or flat leaf parsley instead!

👩‍🍳 How to make smashed potato salad with corn

Step 1: Preheat your oven to 400 degree F (200 degree C). Boil the baby potatoes in salted water until fork tender. Drain and transfer them to an oiled cookie sheet (Image 1).

Step 2: Using the bottom of a small glass cup, smash the potatoes into flat discs (Image 2). Season with salt and pepper and place in the oven. Bake for 35-40 minutes until golden brown and crisp.

Step 3: Pull the husks away from corn cobs and remove any silk. Char on an open gas flame until brown spots appear on all sides (Image 3).

Step 4: Using a very sharp knife, cut the charred kernels off from the cob (Image 4).

Step 5: Take 6-7 sprigs of fresh cilantro (Image 5), strip the leaves, and finally chop them.

Step 6: Take yogurt in a mixing bowl and add the spice powders to it along with salt, pepper, and lime juice (Image 6).

Step 7: Whisk everything together (Image 7), give a taste check and adjust seasoning if needed.

Step 8: Take the crispy smashed potatoes out from the oven (Image 8).

Step 9: Add the crispy smashed potatoes to the prepared yogurt sauce (Image 9),

Step 10: Add the charred corn kernels and more chopped cilantro (Image 10). Mix everything together.