The side that stops the show.
Some sides are just that: food you eat on the side. Humble sidekicks rounding out the plate without posing any real threat to the main course.
Then there are sides that steal the show: the ones so ridiculously delicious that they outshine everything else on the table. These crispy smashed potatoes belong in this second category.
Golden crispy on the outside and creamy soft in the middle, Crispy Smashed Potatoes with Salsa Verde take center stage on any table. The crackly salty potato skin adds a delicious crunch to contrast with the fluffy soft center, while the zippy salsa verde and the tangy goat cheese add pops of brightness that bring the whole dish to life. The result is a vibrant, delicious side dish that’s versatile enough to serve with any protein—and can even stand alone as a hearty appetizer.
These potatoes might look hard to make (do I have to deep-fry to get that crispy skin??) but they’re surprisingly easy to make and involve a lot less oil than you might think. The trick is to boil them until tender, let them dry out, and then roll them in a small amount of oil before smashing them on a baking sheet. After that, you simply blast them in the oven on high heat until they turn perfectly crispy and golden brown delicious. No deep-frying. No fuss.
Whether you’re seeking a scrumptious side or an awesome appetizer, these crispy smashed potatoes have got you covered. A word of advice, though, if you do make them: you’ll want to prep a double batch and expect to have more leftovers of everything else. These Crispy Smashed Potatoes will take priority on everyone’s plate!
Enjoy!
Crispy Smashed Potatoes with Salsa Verde
(Serves 4-6)
For the salsa verde:
1 cup packed fresh parsley
1 cup packed basil
¼ cup olive or vegetable oil
2 tbsp white wine vinegar
1 clove garlic, roughly chopped
1 tbsp lemon juice
¼-½ tsp Diamond Crystal kosher salt
1 tbsp capers
For the potatoes:
1 ½ lb small yellow potatoes, scrubbed (baby Yukon gold or similar)
1 tsp Diamond Crystal Kosher salt, plus more for the water
2 tbsp vegetable oil
Parsley, chopped
Goat cheese, crumbled
Special equipment: blender or food processor
Method
For the salsa verde:
Combine parsley, basil, oil, vinegar, garlic, lemon juice, kosher salt, and capers in the food processor. Pulse until combined, then taste and adjust with more lemon juice or salt if needed.
For the crispy potatoes:
Place potatoes in a large pot of salted cold water and heat over high heat on the stove until boiling. Reduce heat and simmer until a paring knife slides in easily and potatoes are tender but not mushy, about 10 minutes. Drain and transfer to a wire rack to cool and dry out for about 5 minutes.
Preheat the oven to 450 degrees F. Toss cooled potatoes with oil and ½ teaspoon kosher salt and spread out on a baking sheet. Using the bottom of a glass (or a potato masher), lightly smash each potato out to ½-inch thickness. Sprinkle with remaining ½ teaspoon kosher salt and roast in the preheated oven for 25-30 minutes, or until crispy and golden-brown.
Transfer crispy potatoes to a serving platter and sprinkle with crumbled goat cheese and chopped parsley. Drizzle with salsa verde and serve with more on the side for dipping!
Originally posted February 21, 2021.
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