Crispy Potato Salad with Olives and Herbs
The secret to this epic Crispy Potato Salad with Olives and Herbs is, of course, the crispy potatoes that soak up all the delicious vinaigrette. My trick for getting really crispy potatoes is using a blend of olive and avocado oils. The 50/50 blend allows you get that delicious buttery olive oil flavor but you can fry at a temperature that’s ideal for achieving crispy potato greatness.
Ingredients
- 1½ pounds baby gold potatoes
- Kosher salt
- 2 tablespoons mixed avocado and olive oils, plus more for frying, See Note
- ¼ cup fresh lemon juice
- 1 shallot, minced
- 1 garlic clove, minced
- 1 cup Castelvetrano olives, pitted and crushed
- 1 cup parsley leaves, torn
- 1 cup cilantro leaves, torn
- ½ cup mint leaves, torn
- Freshly ground black pepper
Instructions
- In a pot, cover the potatoes with cold water. Bring to a boil, then add a small handful of kosher salt. Simmer over medium heat until the potatoes are just tender, 15 to 20 minutes. Drain the potatoes and spread them on a large rimmed baking sheet to cool slightly. Using the bottom of a mug or cup, gently smash the potatoes to flatten them slightly.
- In a large skillet, heat ¼ inch of the blended oil over medium-high heat until shimmering. Add half the potatoes in a single layer and cook, turning once, until browned and crispy, about 10 minutes total. Using a slotted spoon, transfer to paper towels to cool. Add more blended oil, if necessary, and repeat with the remaining potatoes.
- In a large bowl, mix the lemon juice with the shallot, garlic, and the 2 tablespoons of blended oil. Add the potatoes, olives, parsley, cilantro, and mint; toss well. Season with salt and pepper and toss again. Serve.
Notes
You can make your own blended oil by mixing equal parts of extra-virgin olive oil and avocado oil. Alternatively, you can purchase a preblended version, such as California Olive Ranch Avocado Blend.
Did you make this recipe?Tag @justinchapple and hashtag it #justinchapple on Instagram.