Smashing Potatoes
Crispy, fluffy, and lightly smashed
What’s there left to say about potatoes? As one of the world’s most basic starches, the humble tuber has taken every form under the sun. You could even argue that the potato was the first viral food, thanks to Parmentier’s early marketing schemes directed at trend-conscious Parisians. Needless to say, this post won’t be — ahem — breaking ground on “the apple of the earth.”
But, of course, that doesn’t mean I can’t exhort you to make this truly great dish. Smashed and roasted potatoes have been popular for the past few years, thanks in part to the Parmentier-esque J. Kenji Lopez-Alt. There are lots of great recipes out there, which of course I recommend. (Always read all the recipes!) This is my personal method of making super crispy, outrageously delicious potatoes, with very little prep and minimal ingredients. (Sorry, Kenji — no baking soda here.)
Boiling the potatoes first ensures they’re light as air, and an ample amount of butter caramelizes the potato skin into something resembling toffee. From there, you can outfit these however you wish; I’m keeping it simple with this Lays-like sour cream and chive dressing, but there are plenty of ways to customize (more to come — watch this space). However you do it, this is a rich and satisfying side dish that’s equally at home on a holiday dining table or with some takeout rotisserie chicken.
There’s just one final requirement: use good potatoes! You’d be surprised at how long supermarket potatoes sit around, and with potatoes, youth equals flavor. If you can, I recommend picking up some high-quality spuds at a farmer’s market; you’ll notice the difference.
Sour Cream & Chive Smashed Potatoes
Ingredients
1 pound of good quality potatoes; I like pintos, but they can be Yukon golds, Kennebecs, German butterballs or Russets
Approx. 1 stick of butter (you’ll need a pat of butter for each potato)
Extra virgin olive oil
Sour cream (or creme fraiche, labneh, Greek yogurt, etc.)
Chives, finely cut
Kosher salt
Flaky salt
1 lemon wedge
Instructions
Fill a large pot with water and salt it generously. Add the potatoes, bring to a boil, and cook until they are completely soft. Drain the water and let them sit in the pot, covered, for 10 minutes or so to steam.
Preheat the oven to 450 degrees F.
Place each potato on a sheet tray lined with parchment paper. Using a fork, press down on each potato until it breaks. I don’t like to totally squash them; I think they’re better with some height.
Place a pat of butter on each potato. Drizzle a liberal amount of olive oil onto the potatoes, and add salt to taste.
Place in the oven until they are a deep golden brown and crispy; usually 30-40 minutes, but this will depend on your oven.
Spread a dollop of sour cream on a plate. Add the potatoes; squeeze a bit of lemon on them, add the chives, and add a bit of flaky salt.