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Milk Street Bowtie Smashed Potatoes with Chili-Lemon Vinaigrette

Smashed Potatoes with Chili-Lemon Vinaigrette

1 hour 20 minutes 25 minutes active

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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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Reviews
Mary Ann S.

really, one cup of salt?

Janelle C.

Hi Mary,

It may seem like a lot, but the salt seasons the water for the potatoes (we use a similar method in our José Andrés boiled vegetable recipes: https://www.177milkstreet.com/2019/08/jose-andres-boiled-vegetables). You won't taste it in the final dish.

Best,
The Milk Street Team

William H.

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William H.

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Peter Chris S.

Are the previous comments for this recipe? There’s only half a cup of salt, not a whole cup, and the recipe doesn’t mention either coriander or cumin.

Lynn C.

Hi Peter Chris -

We do think the comment about the coriander or cumin may have been posted here erroneously. However, the comment about the salt is likely from when our recipes called for Diamond Crystal kosher salt. We've since switched to Morton's coarse kosher which yields about half as much salt by volume due to its grain size.

Best,
The Milk Street Team

Jonathan S.

I read the recipe, looked at the photos and they don't match the recipe. You listed jalapeños or Fresno chiles. You showed the jalapeños in the prep photos but it appears you used Fresnos in the last photo. Please clarify.

Lynn C.

Hi Jonathan -

We aren't sure why the prep photo shows jalapeños, but we often photograph the step photos at a different time than the beauty photo for the magazine/cookbook. They aren't necessarily done in succession. It's also possible that the jalapeño photo illustrates a common step for several recipes and, rather than reshoot it with Fresnos, we chose to pick up an existing photo to save time and ingredients. Since the recipe calls for either jalapeños or Fresnos, the photo still applies to the recipe. Hope that helps clear it up!

Best,
The Milk Street Team


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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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