Rethink how you cook your spuds. Plus: A recipe for crispy crushed potato salad with asparagus

As we slide into the salad days of summer, it might be time to rethink how we cook our spuds when they are destined to be tossed with chopped celery and mayo. Potatoes are famously versatile, with so much potential to be transformed by dry heat or hot oil into something crispy on the outside, fluffy and creamy within – and yet many tend to stop at the first step: boiling, the blandest of the potato cooking methods.

Contrasting textures make any dish more interesting – but building a salad itself on crispy-crunchy-creamy roasted potatoes is next-level. When new potatoes are in their prime, boiling and flattening them with a fork or potato masher will maximize their surface area – and while asparagus is also in season, you can toss a handful of stalks onto the sheet to roast along with them.

Drain the potatoes and spread them out on a parchment or foil-lined sheet ; crush each potato with a fork or potato masher. Drizzle with oil and sprinkle with salt, and roast for 15-20 minutes, until they’re turning golden.

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