Ingredients:

  • 2 lbs Baby Gold potatoes
  • 2 tbsp Sea salt
  • 3 tbsp Extra virgin olive oil
  • 1 tsp Garlic powder
  • 1/2 tsp Smoked paprika
  • 1/4 cup mayonnaise
  • 2 tbsp Stone-ground mustard
  • 1 tbsp Yellow mustard
  • 2 tbsp Clover honey
  • 1 tbsp Apple cider vinegar
  • 1/4 tsp Cracked black pepper
  • 3 Green onions, thinly sliced
  • 1/4 cup Fresh parsley, chopped

Instructions:

  1. Place baby gold potatoes in a large 6-quart pot and cover with cold water. Add sea salt.
  2. Bring to a boil, then reduce to a simmer. Cook for 15 minutes until a fork slides easily into the center. Do not overcook to the point where skins burst.
  3. Drain the potatoes in a colander and let them steam-dry for 5 minutes to remove excess surface moisture.
  4. Preheat oven to 425°F (220°C). Arrange potatoes on a large rimmed baking sheet lined with parchment paper.
  5. Use a flat-bottomed glass to gently smash each potato until it is about 1/2 inch thick with jagged edges.
  6. Drizzle with olive oil and sprinkle with garlic powder and smoked paprika. Roast for 40 minutes until the edges are deep golden brown and crispy.
  7. In a small mixing bowl, whisk together mayonnaise, stone-ground mustard, yellow mustard, honey, apple cider vinegar, and black pepper.
  8. While potatoes are still warm, transfer them to a large bowl and gently toss with the dressing, sliced green onions, and fresh parsley.