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Oven-Crisped Smashed Potatoes with Cilantro-Yogurt Hot Sauce

4 to 6 Servings

1¼ hours 25 minutes active

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These potatoes are browned and crisp on the outside, and dense and creamy on the inside. To get that perfect contrast in texture, we first boil whole fingerlings or small Yukon Golds until tender, then flatten them until they split open, brush them with oil and roast them in a hot oven. It’s a multistep process, but it requires only about 25 minutes of active time—and is well worth the effort. The spicy cilantro and yogurt accompaniment is a version of the Somali hot sauce called basbaas, and is made simply by pureeing the ingredients in a blender.

4 to 6



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

1¼ hours

25 minutes active


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

  • Kosher salt and ground black pepper


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Walter J F.

Beg pardon, but the only novel thing, which I see here is the yogurt sauce. I have been making potatoes like this for years, but without this particular sauce. I either use duck fat, or sour cream and chives. I am willing to give this a try, however. At the moment, I happen to be smack out of cilantro, but have everything else. Watch this space.