Oops, I overcooked my potato salad spuds

[taxlady]

I've certainly made "crumbly potato" salad that was fine.

 

[Dawgluver]

I've over cooked potatoes many times. On purpose!
My guys call them "Necessary accidents"

Here's what I do.
Preheat the oven to 375 generously brush a cookie sheet with infused olive oil.My favorite is Garlic & Tuscan. It's easier to make if the spuds are room temp.

Flatten the spuds with a rolling pin on the cookie sheet.Not too thin.
Drizzle on some more oil over the spuds. Sprinkle on some Kosher Salt, fresh Black Pepper to taste.

Bake until they are brown and crisp. Here it takes about 40 minutes to get them them crispy the way they prefer.
You won't need to turn them while baking.

Munky.

My dear cousin, AKA the worst cook I've ever met, made these "smashed potatoes" for last Thanksgiving. They were neither brown nor crisp, and dang near inedible. I'll have to give her your instructions, Munky!

 

[Roll_Bones]

In the early years I tried to make potato salad with perfectly cubed potato's.
I now prefer an almost mashed texture.
I purposely mash some against the side of the mixing bowl to achieve the perfect consistency.
Perfect cubes I found, were for pictures. I like my potato salad very soft with little pieces verse cubes.
The family is heartily agreeing with me. lol

I met someone once who told me he made potato salad with instant mashed potato's. That would not be something I would do. But it does not sound as bad today as it did the day he told me this.