Crispy Smashed Potatoes with Labneh, Roasted Cherry Tomatoes & Walnut-Herb Dressing
- Eliane Muskus
- Apr 18
- 2 min read
A vibrant, Mediterranean-inspired warm potato salad layered over homemade labneh and finished with roasted tomatoes and a nutty walnut dressing. A true summer showstopper.
This isn’t your typical potato salad—it’s a dish that tells a story. The first time I saw this crispy, rustic version in a restaurant photo, it sparked my creativity. I took that idea and made it my own: perfectly smashed and roasted potatoes layered over a bed of homemade labneh, garnished with roasted cherry tomatoes, and finished with a crunchy walnut-herb dressing. The contrast of textures, flavors, and colors makes this salad a must-try for any summer BBQ or Mediterranean-style gathering. It’s one of those dishes that feels indulgent, yet wholesome.
Crispy Smashed Potatoes with Labneh, Roasted Cherry Tomatoes & Walnut-Herb Dressing
Serves: 4-6
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Ingredients:
For the smashed potatoes:
800g small waxy potatoes (baby Yukon Gold or new potatoes)
2 tbsp olive oil
Salt & cracked black pepper
For the roasted tomatoes:
1 cup cherry tomatoes, halved
1 tbsp olive oil
Pinch of salt
For the base:
1 cup homemade labneh (or use crème fraîche if preferred)
1 small garlic clove, grated
Zest of ½ lemon
For the walnut-herb dressing:
1/3 cup walnuts, chopped
2 tbsp olive oil
1 tsp smoked paprika
1 tsp honey or maple syrup
1 tbsp red or white wine vinegar
1 small shallot, minced
Handful of chopped flay leaf parsley and dill
Pinch of coarse salt
Preparation:
The Potatoes:
Boil potatoes in salted water for 12–15 minutes until fork-tender. Drain and let cool slightly. Preheat oven to 220°C/425°F/200°Fan. Place the potatoes on a parchment-lined baking sheet and gently smash each with a glass. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 25–30 minutes until golden and crispy.
2. Roast the Tomatoes:
Toss halved cherry tomatoes with olive oil and salt, place on a baking tray, and roast in the same oven for 15–20 minutes until blistered and sweet.
3. Mix the Labneh Base:
Combine labneh with grated garlic and lemon zest. Spread in a generous layer across your serving platter.
4. Make the Walnut-Herb Dressing:
In a small pan, warm olive oil. Add shallots and toast briefly. Stir in walnuts, smoked paprika, and honey. Let sizzle for a minute, then deglaze with vinegar. Remove from heat and stir in chopped herbs and a pinch of salt.
5. Assemble:
Place roasted potatoes and tomatoes over the labneh base. Drizzle the warm walnut-herb dressing over the top. Finish with extra herbs and a pinch of flaky salt if desired.
📌 Why This Salad Works:
It’s creamy, crunchy, warm, tangy, and packed with Mediterranean flair—plus, using homemade labneh as the base gives it a luxurious, chef-worthy finish. It's bold enough to stand alone or shine alongside grilled dishes.
🍷Wine Pairing Suggestions:
✔️Vermentino – A fresh, herbaceous white that echoes the dressing.
✔️Grenache Rosé – Crisp, dry, and perfect for the roasted tomatoes.
✔️Assyrtiko – A structured Greek white that handles the richness of labneh beautifully.
