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A lightly spicy dressing transform basic pan-roasted potatoes
Milk Street Bowtie Smashed Potatoes with Chili-Lemon Vinaigrette

Smashed Potatoes with Chili-Lemon Vinaigrette

1 hour 20 minutes 25 minutes active

Smashed Potatoes with Chili-Lemon Vinaigrette

Free

To make these creamy-inside, crisp-outside potatoes, we first boil whole fingerlings or small Yukon Golds, then flatten and roast them in a ripping-hot oven. We took a cue from Mokonuts, a popular Parisian café, and dressed the smashed potatoes with tangy-spicy vinaigrette that nicely accents the potatoes’ starchy, mildly sweet flavor. When boiling the potatoes, begin timing as soon as they’re added to the water. To make ahead, the potatoes can be boiled, smashed, cooled and refrigerated a day in advance; to finish, brush with oil and roast as directed. The vinaigrette can be made in advance except for the chilies, then covered and refrigerated until ready to use; bring to room temperature and add the chilies.

4

Servings

Tip

Don’t let the potatoes cool completely before smashing. They are easier to flatten and they hold their shape better when warm.

1 hour 20 minutes

25 minutes active

2½ pounds fingerling potatoes or small (1- to 1½-inch) Yukon Gold potatoes
4 medium garlic cloves, peeled
3 rosemary sprigs
Kosher salt
¼ cup lemon juice
6 tablespoons extra-virgin olive oil, divided
1 small jalapeño or Fresno chili, stemmed and sliced into thin rings
¼ cup lightly packed fresh flat-leaf parsley, chopped
Ingredients
  • pounds fingerling potatoes or small (1- to 1½-inch) Yukon Gold potatoes

  • 4

    medium garlic cloves, peeled

  • 3

    rosemary sprigs

  • Kosher salt

  • ¼

    cup lemon juice

  • 6

    tablespoons extra-virgin olive oil, divided

  • 1

    small jalapeño or Fresno chili, stemmed and sliced into thin rings

  • ¼

    cup lightly packed fresh flat-leaf parsley, chopped

Directions
  1. 01
    Heat the oven to 500°F with a rack in the middle position. In a large pot over high, bring 2 quarts water to boil. Add the potatoes, garlic, rosemary and ½ cup salt, then cook, uncovered and stirring occasionally, until a skewer inserted into the largest potato meets no resistance, 18 to 22 minutes.
    See Demo
    chili-lemon-vinaigrette-smashed-potatoes-step-1
  2. 02
    Using a slotted spoon transfer the potatoes to a wire rack set in a rimmed baking sheet (leaving the rosemary behind); place the garlic in a small bowl; remove and discard the rosemary. Let the potatoes cool for about 10 minutes. Meanwhile, using a fork, mash the garlic to a paste, then stir in the lemon juice and 2 tablespoons of oil, followed by the chilies; set aside.
    See Demo
    chili-lemon-vinaigrette-smashed-potatoes-step-2
  3. 03
    After the potatoes have cooled slightly carefully remove the rack from the baking sheet. Wipe away any moisture on the baking sheet and place the potatoes in an even layer directly on the sheet. Using the bottom of a dry measuring cup or ramekin, press down on each potato so it is slightly flattened and splits open but remains intact. Brush the tops of the potatoes with the remaining 4 tablespoons oil.
    See Demo
    chili-lemon-vinaigrette-smashed-potatoes-step-3
  4. 04
    Roast the potatoes without moving them until browned and crisp, 35 to 40 minutes. Using a wide metal spatula, transfer to a serving platter, then sprinkle with the parsley and drizzle with the vinaigrette.
    See Demo
    chili-lemon-vinaigrette-smashed-potatoes-step-4
Tip: Don’t let the potatoes cool completely before smashing. They are easier to flatten and they hold their shape better when warm.
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Smashed Potatoes with Chili-Lemon Vinaigrette

Get Ready to Cook

4

Servings

1 hour 20 minutes

25 minutes active

Tip

Don’t let the potatoes cool completely before smashing. They are easier to flatten and they hold their shape better when warm.

Ingredients
  • pounds fingerling potatoes or small (1- to 1½-inch) Yukon Gold potatoes

  • 4

    medium garlic cloves, peeled

  • 3

    rosemary sprigs

  • Kosher salt

  • ¼

    cup lemon juice

  • 6

    tablespoons extra-virgin olive oil, divided

  • 1

    small jalapeño or Fresno chili, stemmed and sliced into thin rings

  • ¼

    cup lightly packed fresh flat-leaf parsley, chopped

Step 1 of 4

Cook Potatoes

pounds fingerling potatoes or small (1- to 1½-inch) Yukon Gold potatoes
4
medium garlic cloves, peeled
3
rosemary sprigs
Kosher salt

Heat the oven to 500°F with a rack in the middle position. In a large pot over high, bring 2 quarts water to boil.


Add the potatoes, garlic, rosemary and ½ cup salt, then cook, uncovered and stirring occasionally, until a skewer inserted into the largest potato meets no resistance, 18 to 22 minutes.

Step 2 of 4

Create Vinaigrette

¼
cup lemon juice
2
tablespoons extra-virgin olive oil
1
small jalapeño or Fresno chili, stemmed and sliced into thin rings

Using a slotted spoon transfer the potatoes to a wire rack set in a rimmed baking sheet (leaving the rosemary behind); place the garlic in a small bowl; remove and discard the rosemary. Let the potatoes cool for about 10 minutes.


Meanwhile, using a fork, mash the garlic to a paste, then stir in the lemon juice and 2 tablespoons of oil, followed by the chilies; set aside.

Step 3 of 4

Smash Potatoes

4
tablespoons extra-virgin olive oil

After the potatoes have cooled slightly carefully remove the rack from the baking sheet. Wipe away any moisture on the baking sheet and place the potatoes in an even layer directly on the sheet.


Using the bottom of a dry measuring cup or ramekin, press down on each potato so it is slightly flattened and splits open but remains intact. Brush the tops of the potatoes with the remaining 4 tablespoons oil.

Step 4 of 4

Finish and Serve

¼
cup lightly packed fresh flat-leaf parsley, chopped

Roast the potatoes without moving them until browned and crisp, 35 to 40 minutes. Using a wide metal spatula, transfer to a serving platter, then sprinkle with the parsley and drizzle with the vinaigrette.

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