Salata de cartofi zdrobiti crocanti – cea mai buna salata calda pe care o vei incerca vreodata! Exista salate… si exista salata asta. Daca n-ai incercat pana acum cartofi zdrobiti crocanti, pregateste-te pentru o mica revelatie culinara: exterior auriu si crocant, interior moale si cremos, totul combinat cu un dressing cremos, usor acrisor si plin de aroma. Este o reteta simpla, dar cu un rezultat fabulos – genul de mancare care poate fi servita ca fel principal sau garnitura si care dispare inainte sa apuci sa o pui pe masa.

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INGREDIENTE (pentru 4 portii)
• 800 g cartofi mici (noi sau cu coaja subtire)
• 2 catei de usturoi
• 30 g salota sau ceapa rosie
• 100 g castraveti murati
• 100 g porumb din conserva
• 200 g iaurt grecesc 10% grasime
• 50 g smantana 30%
• 15 g mustar
• 10 g suc de lamaie
• 1 lingurita miere
• 1 ceapa verde
• 2 linguri ulei de masline
• Sare dupa gust

Spalam cartofii si ii punem la fiert (sau la abur). Eu prefer varianta la abur – in 35 de minute sunt perfect gatiti, fara sa se destrame.

Dupa ce s-au racit putin, ii asezam pe o tava tapetata cu hartie de copt, lasand spatiu intre ei. Cu ajutorul unui borcan sau al unei furculite, ii zdrobim usor – cat sa se crape, dar sa-si pastreze forma.

Presaram sare si stropim cu putin ulei de masline. Coacem cartofii in cuptorul preincalzit la 180°C timp de 20 de minute, apoi ii intoarcem cu grija cu o paleta si ii mai lasam inca 20 de minute, pana devin aurii si crocanti pe ambele parti.

Intre timp, pregatim dressingul. Intr-un blender punem usturoiul, salota si castravetii murati tocati marunt si porumbul. Adaugam iaurtul, smantana, mustarul, sucul de lamaie, mierea, o lingura de ulei de masline si sare. Mixam totul pana obtinem un sos cremos si omogen.

Cand cartofii sunt gata, ii lasam sa se raceasca 15–20 de minute, apoi incepem asamblarea: un strat de cartofi, un strat de sos, din nou cartofi si inca un strat generos de dressing.

Presaram ceapa verde tocata si servim cu pofta.

Este o salata suficient de satioasa pentru a fi mancata ca fel principal, dar merge perfect si ca garnitura langa peste, pui sau friptura de vita.

Detaliile video ale retetei:

Daca ti-a placut Salata de cartofi zdrobiti crocanti si vrei sa te inspiri cu mai multe idei de inspirate salveaza reteta si revino pentru noi combinatii delicioase, cum ar fi:

English version

Crispy Smashed Potato Salad

Crispy Smashed Potato Salad – the best warm salad you will ever try! There are salads… and then there is this salad. If you’ve never tried crispy smashed potatoes before, get ready for a small culinary revelation: a golden, crunchy exterior, a soft and creamy interior, all combined with a tangy, creamy, aromatic dressing. It’s a simple recipe with a fabulous result – the kind of dish that works both as a main course or a side dish, and disappears before you can even get it onto the table.

INGREDIENTS (for 4 servings)
• 800 g small potatoes (new or thin-skinned)
• 2 garlic cloves
• 30 g shallot or red onion
• 100 g pickles
• 100 g canned corn
• 200 g Greek yogurt 10% fat
• 50 g sour cream 30%
• 15 g mustard
• 10 g lemon juice
• 1 teaspoon honey
• 1 spring onion
• 2 tablespoons olive oil
• salt to taste

Wash the potatoes and boil them (or steam them). I prefer steaming – in 35 minutes they’re perfectly cooked without falling apart.

After they cool slightly, place them on a baking tray lined with parchment paper, leaving space between them. Use a jar or a fork to gently smash them – just enough to crack them while keeping their shape.
Sprinkle with salt and drizzle with a little olive oil. Bake the potatoes in a preheated 180°C oven for 20 minutes, then carefully flip them with a spatula and bake for another 20 minutes, until golden and crispy on both sides.
Meanwhile, prepare the dressing. In a blender, add the garlic, chopped shallot, chopped pickles, and corn. Add the yogurt, sour cream, mustard, lemon juice, honey, one tablespoon olive oil, and salt. Blend until smooth and creamy.
When the potatoes are ready, let them cool for 15–20 minutes, then assemble the salad: one layer of potatoes, one layer of dressing, another layer of potatoes, and a generous final layer of dressing.
Sprinkle chopped spring onion on top and serve.
It’s a salad hearty enough to be served as a main dish, but also perfect as a side for fish, chicken, or beef.

If you liked this Crispy Smashed Potato Salad and want more inspiring ideas, save the recipe and come back for more delicious combinations such as: Garlic and Dill Potatoes, Rustic Tray with Fries, Sausages and Sunny-Side-Up Eggs with Sheep’s Milk Cheese or Baked Potatoes with Chicken Kiev.

ENJOY OUR RIDE!

• Prajitura cu foi cu bulion si crema de gris
• Bulz la cuptor cu branza, carnati si costita afumata
• Sole Meunier
• Gastronomia romaneasca la inaltime! #AmintiriGustoase
• Ciocolata de casa cu alune