Ingredients
Equipment
Method
Boil and drain
- Boil baby potatoes in salted water until tender, about 15-20 minutes. Drain well so no steam remains on the potatoes.
Roast for crispy edges
- Preheat the oven to 450°F. Get a sheet pan ready so the potatoes roast hot for crisp, golden edges.
- Place the drained baby potatoes on the sheet pan and smash each with the bottom of a glass. Keep the potatoes in a single layer for even browning.
- Drizzle the smashed potatoes with olive oil and season with salt and pepper. Rub the oil lightly over the craggy surfaces for maximum crispness.
- Roast at 450°F for 25-30 minutes, turning once if needed, until crispy and golden. Watch for browned, crunchy edges and a dry-looking surface.
Cool and mix dressing
- Let the roasted potatoes cool for 30 minutes. This helps the crispy edges hold up when tossed.
- Mix mayonnaise, sour cream, Dijon mustard, fresh chives, and fresh dill until smooth. The dressing should look thick and evenly speckled with herbs.
Toss and serve
- Toss the cooled crispy potatoes with the dressing until coated but still crunchy. Stop tossing as soon as the potatoes glisten.
- Top with bacon, cooked and crumbled before serving. Add it right at the end so the bacon stays crisp.
Notes
Pro tip: cool the roasted potatoes for the full 30 minutes before mixing so the crunchy edges don’t soften. Refrigerate leftovers in a sealed container for up to 3 days; bacon may lose some crispness but the flavor stays good. Freezing is not recommended for best texture. For a lighter option, use light mayonnaise and light sour cream in the dressing.