Perfect Smashed Potatoes
Kismet Copyright © 2024 by Sara Kramer and Sarah Hymanson. Photographs copyright © 2024 by Chris Bernabeo. Published by Clarkson Potter, an imprint of Crown Publishing Group.
Simmer-smash-crisp, the holy trinity of root-vegetable cooking techniques, never fails to deliver. It strikes the ideal balance of soft interior and crunchy exterior—the texture dreams are made of and the ultimate crowd-pleaser. At times, we’ve topped these with a few swipes of dry-cured scallop, and if you, too, feel inclined toward a fishy flourish, bottarga (or even trout roe or caviar) would make a lovely stand-in, but it’s fully optional. It’s also worth noting that what we have here is yet another example where the finishing touch of raw garlic makes a good dish a little extra good.
This recipe, and others like it, can be found in the article “This Is the Only Salmon You’ll Ever Need, Plus Other Dishes from L.A.’s Hottest Modern Middle Eastern Restaurant.”
How to Make It
1
In a large pot, combine 6 cups water, the potatoes, bay leaves, and salt and bring to a boil over high heat. Reduce to a simmer and cook until the potatoes are fork-tender, 30 to 40 minutes. Once tender, drain the potatoes well and transfer to a baking sheet.
2
Preheat the oven to 450°F.
3
Toss the potatoes with the olive oil and, using the back of a metal spatula, lightly smash the potatoes. Roast until the potatoes are very nicely crisped, about 45 minutes, occasionally tossing for even browning. Remove the pan from the oven, sprinkle the potatoes with the Urfa and grated garlic, and toss to coat evenly.
4
Spread the labneh over the bottom of a serving dish and pile the dressed potatoes over it. Top with the lemon zest, dill, and flaky salt.
Ingredients
2 lbs small potatoes, such as fingerlings or new potatoes
2 bay leaves
3 tbsp kosher salt
⅓ cup olive oil
1 tbsp Urfa pepper
1 garlic clove, grated on a microplane
grated zest of 1/2 lemon
⅓ cup dill leaves
½ tsp flaky sea salt
Directions
1
In a large pot, combine 6 cups water, the potatoes, bay leaves, and salt and bring to a boil over high heat. Reduce to a simmer and cook until the potatoes are fork-tender, 30 to 40 minutes. Once tender, drain the potatoes well and transfer to a baking sheet.
2
Preheat the oven to 450°F.
3
Toss the potatoes with the olive oil and, using the back of a metal spatula, lightly smash the potatoes. Roast until the potatoes are very nicely crisped, about 45 minutes, occasionally tossing for even browning. Remove the pan from the oven, sprinkle the potatoes with the Urfa and grated garlic, and toss to coat evenly.
4
Spread the labneh over the bottom of a serving dish and pile the dressed potatoes over it. Top with the lemon zest, dill, and flaky salt.
