There are countless ways to prepare potatoes, but this recipe will blow you away. And it’s proof that you can turn a humble spud into a stunning and delicious dish … with the right ingredients.
I have Molly Baz to thank for dreaming up the combination of crispy smashed potatoes with walnut dressing, sour cream and fresh herbs. Each bite offers a range of unexpected flavors and textures that will keep you coming back for more.
Crispy smashed potatoes with walnut dressing can be served as a starter, snack or side. Consider doubling or tripling the quantity – they go fast!
Recipe adapted from Bon Appétit.
Crispy Smashed Potatoes with Walnut Dressing
Makes 2-3 servings
Ingredients
- 1 pound baby Dutch yellow potatoes
- ¼ cup kosher salt, plus more, to taste
- 4 tablespoons olive oil, divided
- freshly ground black pepper, to taste
- ¼ cup walnuts, roughly chopped
- 1 anchovy fillet in oil, removed from oil
- 1 garlic clove, grated
- 1½ tablespoons golden raisins
- 2 teaspoons Aleppo pepper
- 6 tablespoons sour cream
- ¼ cup fresh herbs, roughly chopped (see notes)
Instructions
- Preheat oven to 450 degrees.
- Place potatoes in a large pot and fill with enough cold water to cover by 3 inches. Add salt and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are easily pierced with the tip of a knife, 10-15 minutes. Drain and let cool slightly.
- Place potatoes about 3 inches apart on a baking sheet. Gently smash each potato with the heel of your hand to about ½-inch thickness.
- Brush potatoes with 2 tablespoons olive oil. Season with salt and pepper.
- Bake potatoes, rotating sheet halfway through, until lightly browned and crispy, 30-35 minutes.
- Meanwhile, in a small sauce pan, combine the walnuts, anchovy and remaining 2 tablespoons olive oil. Cook over medium-low heat, stirring often, until walnuts are lightly browned, about 6 minutes. Remove from heat and add garlic, raisins and Aleppo pepper; stir to combine. Season with salt to taste.
- To serve, spread the sour cream on a serving platter and top with smashed potatoes. Drizzle with walnut dressing and top with herbs.
Notes
I used a mix of dill and parsley.
