Buttermilk Herb Smashed Potato Salad.

Oh my… you’ve got to make this smashed potato salad happen! By now I think we’re all equally obsessed with smashed potatoes. I make them several times a month, if not several times a WEEK. Yes. I said it.  They are just so crispy and crunchy and salty and wonderful. Almost like potato chips in […]

The post Buttermilk Herb Smashed Potato Salad. appeared first on How Sweet Eats.

Oh my… you’ve got to make this smashed potato salad happen!

buttermilk herb smashed potato salad

By now I think we’re all equally obsessed with smashed potatoes. I make them several times a month, if not several times a WEEK.

Yes. I said it. 

crispy smashed potatoes

They are just so crispy and crunchy and salty and wonderful. Almost like potato chips in a way!

While they are perfect on their own and I love them as a side (Eddie requests them CONSTANTLY), I also like to dip them in sauce or dressing.

And both of those options are great. But since I can’t control my desire to find different ways to make things, even my favorite things, I turned said smashed potatoes into a smashed potato salad.

Oh and I’m in love with it. YEP.

smashed potatoes in a bowl

You have to really love smashed potatoes to make them into a salad, because here’s the thing: it’s a little extra work. You know? There are a few steps – you have to boil the potatoes, smash them, roast them, and THEN you take them and cover them in a homemade dressing.

It’s slightly high maintenance for something that doesn’t appear high maintenance. I promise it’s worth it if you’re feeling something different that regular old smashed potatoes.

chopped dill and chives

The dressing is SO GOOD. I don’t think it’s a huge secret that I’ve never loved creamy potato salad. Some of you might have even found my blog from this roasted potato salad. It blows my mind how many of you still make that recipe all these years later.

While I have warmed up (slightly) to the idea of creamier potato (and pasta) salads, a very light coating of dressing is still my favorite. This is an almost-ranch dressing. I’ve made homemade ranch before and you can find it here.

herb buttermilk dressing

But I love how herb loaded and refreshing and light this dressing is. It barely coats the smashed potatoes and still allows their original flavor to shine. 

And since the potatoes are smashed, they take on even MORE flavor if that’s possible. Season from the ground up – starting with the smashed potatoes, and you will adore the end result. 

pouring dressed on smashed potatoes

Okay and yes I realize that this salad sort of looks like… nothing special.

Right? 

It doesn’t look wildly spectacular and even seems rather simple in flavor.

buttermilk herb smashed potato salad

But! I’m here to tell you that the texture of the crisp, smashed potatoes plus the herby, refreshing buttermilk yogurt dressing is UNREAL. 

It’s delicious served warm, when the potatoes come right out of the oven.

And it’s wonderful served at room temp once the potatoes have cooled.

It’s even good straight from the fridge. Because FLAVOR.

Make it for friends. Make it for dinner. Or make it just for you!

buttermilk herb smashed potato salad

Smashed Potato Salad

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Buttermilk Herb Smashed Potato Salad

This smashed potato salad is made with crispy, smashed baby gold potatoes and tossed with a buttermilk herb yogurt dressing.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Author How Sweet Eats

Ingredients

  • 2.5 pounds baby yukon gold potatoes
  • 1 to 2 tablespoons olive oil
  • pinch of kosher salt and pepper

buttermilk herb dressing

  • ¼ cup plain greek yogurt
  • cup buttermilk
  • 2 garlic cloves minced or pressed
  • 2 tablespoons chopped fresh chives plus more for garnish
  • 2 tablespoons chopped fresh dill plus more for garnish
  • 2 teaspoons dijon mustard
  • pinch of kosher salt and pepper

Instructions

  • Preheat the oven to 450 degrees F.
  • Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender. Strain the potatoes and let them cool slightly. (Note: you can do this ahead of time and store the potatoes in the fridge.)
  • Brush a baking sheet with 1 tablespoon of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece. Drizzle the remaining olive oil over the potatoes. Sprinkle the potatoes with the salt and pepper.
  • Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy. Make the dressing while the potatoes roast. Remove the potatoes from the oven and let them cool slightly. Place the potatoes in a bowl and cover with the dressing, tossing well. Add a few handfuls of extra fresh herbs. Taste and season additionally with salt and pepper if needed. You might need more - this will depend on how seasoned your potatoes are before roasting.
  • Serve immediately. You can serve this warm or cold - it is your preference. This is best eaten after it is made, but refrigerated leftovers do taste good and you can heat them up too!

buttermilk herb dressing

  • Whisk the dressing together in a bowl. You can do this an hour or so ahead of time - or even more, I just prefer the herbs to be super fresh. Store any leftovers of this in the fridge for 3 to 5 days!

buttermilk herb smashed potato salad

It is so perfect!

The post Buttermilk Herb Smashed Potato Salad. appeared first on How Sweet Eats.

Pomegranate Cider Pork Loin Roast with Rosemary Smashed Potatoes.

Pomegranate pork loin roast is about to make you win dinner this season.  I’m back again with another holiday meal for you today. An almost complete holiday meal! Last week I shared our favorite espresso beef tenderloin with truffle sage risotto. And today, we’re going with this delish pomegranate pork roast and smashed potatoes. Deeeelish.  […]

The post Pomegranate Cider Pork Loin Roast with Rosemary Smashed Potatoes. appeared first on How Sweet Eats.

Pomegranate pork loin roast is about to make you win dinner this season. 

This pork loin roast is perfect for the holiday or winter season! Pomegranate and cider glazed, it's wonderful! Serve with smashed rosemary potatoes.

I’m back again with another holiday meal for you today. An almost complete holiday meal!

Last week I shared our favorite espresso beef tenderloin with truffle sage risotto. And today, we’re going with this delish pomegranate pork roast and smashed potatoes.

Deeeelish. 

pork loin roast

I call this “almost complete” because all you really have to do is choose your veggie side. I’m going with my sweet and spicy brussels, but you could choose parmesan roasted broccoli or even sicilian cauliflower.

And let’s be real: a holiday meal is rarely complete without some sort of bread, so you might have a cloverleaf or parker house roll, as well as a salad on the side.

And NOW it’s complete.

pan gravy

It’s no secret how much we love love love pork tenderloin – I’ve stuffed many here on the blog and this holiday one from last year is incredible. 

This is another way to enjoy pork with loads of flavor – and you don’t even have to go to the trouble of stuffing it. The flavor on the outside is wonderful, and just like the beef tenderloin, roasting it in a roasting pan creates this fantastic pan sauce. 

I like to thicken it up and use it as gravy. 

This pork loin roast is perfect for the holiday or winter season! Pomegranate and cider glazed, it's wonderful! Serve with smashed rosemary potatoes.

Oh and I also slide some sliced garlic cloves into the roast! Before roasting.

Just LOOK at that caramely top.

This pork loin roast is perfect for the holiday or winter season! Pomegranate and cider glazed, it's wonderful! Serve with smashed rosemary potatoes.

On the side of the pork, were serving some delish rosemary smashed potatoes! Smashed potatoes made like this are Eddie’s favorite way to eat mashed potatoes. While I prefer the potatoes to be peeled before mashing, Eddie loves when the skin is kept on and you mash it all together.

I took a cue from my crispy smashed rosemary butter potatoes and infused these potatoes with rosemary butter too.

OH MY WORD.

Hello heaven in a bowl. You will not be able (or want) to stay away from this comfort food.

They are incredible with a capital I. 

rosemary smashed potatoes

I love that little swimming pool of butter up there. Just about to dive on in.

pomegranate cider pork roast

This meal would always be my choice over a Christmas ham. I’ve never been a huge fan of ham and I think a holiday pork roast is a billion times better! 

This pork loin roast is perfect for the holiday or winter season! Pomegranate and cider glazed, it's wonderful! Serve with smashed rosemary potatoes.

And much like the espresso tenderloin, the leftovers make fantastic sandwiches the next day!

Because that’s basically the best part.

This pork loin roast is perfect for the holiday or winter season! Pomegranate and cider glazed, it's wonderful! Serve with smashed rosemary potatoes.

Pomegranate Pork Loin Roast

Pomegranate Cider Pork Loin Roast with Rosemary Smashed Potatoes

This pork loin roast is perfect for the holiday or winter season! Pomegranate and cider glazed, it’s wonderful! Serve with smashed rosemary potatoes.

  • 1 2 to 3 pound pork loin roast, tied with string (ask your butcher to do this)
  • ¼ cup pomegranate molasses
  • 1/3 cup apple cider
  • 1 sweet onion, (chopped)
  • 2 garlic cloves, (thinly sliced)
  • 1 teaspoon freshly cracked black pepper
  • ½ teaspoon kosher salt
  • ¼ cup chicken stock
  • ¼ cup cream
  • pomegranate arils, (for garnish and serving)
  • Brussels sprouts, (for serving on the side)

rosemary smashed potatoes

  • 3 pounds baby yukon gold potatoes
  • 6 tablespoon unsalted butter
  • 1 garlic clove, (minced)
  • 2 tablespoons chopped fresh rosemary
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  1. Preheat the oven to 450 degrees F.
  2. In a bowl, whisk together the pomegranate molasses and apple cider.
  3. Place the pork in a roasting pan. Add the onions around it. If desired, you can cut slits into the pork roast and place the garlic slices inside! Otherwise, just add the garlic to the pan with hte onions.
  4. Brush the pork all over the with pomegranate cider mixture, then pour the rest on top. Season with the salt and pepper.
  5. Roast the pork for 20 minutes. Reduce the heat to 350 degrees F and roast for 45 minutes more, or until the internal temperature reaches 145 degrees F. It is SO important to use a meat thermometer here – this way, the pork can stay moist!
  6. Remove the pork from the roasting pan and place it on the cutting board. Let the pork sit at room temperature for 20 minutes before serving.
  7. In the meantime, place the roasting pan (leave the onions in it) over medium-low heat. Stir in the stock and cream and bring the mixture to a simmer, whisking constantly. Cook for 2 to 3 minutes until it’s slightly thickened. This pan sauce creates a delicious optional gravy.
  8. Slice the pork roast and serve it with a sprinkling of pomegranate arils, the brussels, smashed potatoes and pan sauce.

rosemary smashed potatoes

  1. While the pork is roasting, make your potatoes. Fill a pot with the potatoes, cover them with cold water and add a few pinches of salt. Bring the pot to a boil. Cook for 10 to 15 minutes, or until the potatoes are fork tender.
  2. Heat the butter in a small saucepan over medium heat. Once melted, add in the garlic and rosemary. Turn off the heat.
  3. Once the potatoes are tender, drain the water and add the potatoes back to the pot. Begin to mash them (skin and all!) with a potato masher or fork. Stream in the melted rosemary butter. Add in the salt and pepper. Smash some more and taste. If desired, season with more salt and pepper.

This pork loin roast is perfect for the holiday or winter season! Pomegranate and cider glazed, it's wonderful! Serve with smashed rosemary potatoes.

Is this acceptable to eat for breakfast? Asking for a friend.

The post Pomegranate Cider Pork Loin Roast with Rosemary Smashed Potatoes. appeared first on How Sweet Eats.