Lemony Crispy Smashed Potatoes
An incredible side dish for any grilled meat, chicken or fish is Lemony Crispy Smashed Potatoes. Actually, it is an incredible side dish with anything! Or, do as I do and eat them alongside eggs for breakfast! The point is that these crispy smashed potatoes are off the charts!
What makes them so special is the 2-step process of boiling and then roasting the potatoes. Boil them until they are soft, smash them, let them airdry a bit and then roast them until they are crunchy. That’s it, folks!
This method produces little morsels that are so crispy and crunchy on the outside but fluffy on the inside! The combination is divine!
While the baby potatoes are boiling, whisk up a lemon-based vinaigrette and set aside.
Once the potatoes are done, rather than just drain them, I like to cool them down by running cold water over them. This method creates a dense texture so that you can flatten the potatoes without them breaking apart too much. If pressed for time, just drain the potatoes.
Spread them out on a sheet pan and let them air dry. You definitely don’t want to skip this as the air drying creates the crispy shell.
Now the fun begins…take a small juice glass or something similar and press each potato with the bottom of the glass to flatten it to about a half-inch thickness. Move them to a foil-lined baking sheet and let them cool completely. This will also help maintain the crispy exterior.
Add a little olive oil to the sheet pan along with salt and roast them until they are crunchy and brown. Brush the vinaigrette over them, sprinkle with a bit of oregano and be prepared to swoon! I promise you can’t eat just one!
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Lemony Crispy Smashed Potatoes
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour & 10 minutes plus cooling time 30 minutes
Ingredients
- 12 to 15 baby red or yellow potatoes (about 1-1/2 oz. each; 1-1/2 to 2 inches in diameter)
- 2 & 3/4 tsp kosher salt
- 1/2 cup extra-virgin olive oil
- 2 tbsp sherry vinegar
- 2 tbsp fresh lemon juice
- 1 tbsp finely grated lemon zest
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
- Dried oregano
Instructions
In a 6- to 8-quart pot, combine the potatoes and enough cold water to cover by 2 inches. Add 1 tablespoon salt, bring to a boil, reduce to a simmer, and cook until tender enough to be easily pierced with a metal skewer, 12 to 20 minutes.
Meanwhile, in a small bowl, whisk the vinegar, lemon juice and zest, mustard, honey, and a pinch of salt. Slowly whisk in the 1/2 cup olive oil until the dressing is emulsified. Season to taste with salt and pepper.
Without draining it, transfer the pot to the sink. Slowly cool the potatoes by running cold water into the pot; it will take about 7 minutes. (Cooling them this way creates a dense texture so you can flatten the potatoes without breaking them.) Drain and transfer the potatoes to a cutting board or baking sheet and let them air-dry or pat them dry.
Using the bottom of a ramekin or bowl, flatten the potatoes to about 1/2 inch thick.
Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil.
Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature. Can refrigerate up to 8 hours ahead.
Roast the Potatoes:
Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450°F. Sprinkle the potatoes with about 3/4 teaspoon salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 minutes if using a convection oven, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs halfway through cooking.
After removing the potatoes from the oven, brush the vinaigrette generously over the hot potatoes. Crush the oregano between your fingers and sprinkle it over the potatoes. Pass the remaining vinaigrette at the table. Serve hot.
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