Shared by Rachel Simons
Shared by Rachel Simons
Crispy Smashed Potatoes
Yield: 4 servingsTime: PT2H0M
Crispy Smashed Potatoes
Yield: 4 servingsTime: PT2H0MFamily Journey
SydneyLondon and Hong Kong
New York City
In addition to the schnitzel with cherry sauce, Rachel Simons shared recipes for crispy smashed potatoes and fennel and herb salad, explaining: “It’s a contemporary version of a meal my mum almost always cooked.” She also added her own touch: A recipe for chocolate tahini truffles.
Read more about her family in "A Schnitzel Recipe That’s Traveled to Hong Kong, London, New York, and Beyond."
Ingredients
- 1 pound small yukon gold potatoes
- 4 tablespoons kosher salt, divided
- 4 shallots, peeled and cut in half lengthwise
- ⅓ cup olive oil
- ½ cup fresh cilantro, roughly chopped
- ½ cup fresh parsley, roughly chopped
- 1 tablespoon white wine vinegar
- 1 small jalapeño, thinly sliced
- Zest of 1 lime (optional)
Preparation
Step 1
Place the potatoes into a pot with enough cold water to completely submerge the potatoes. Add 3 tablespoons of salt, place the pot over high heat and bring the water to a boil. Reduce the heat to medium low and continue cooking the potatoes on a gentle simmer until fork tender, about another 30 to 40 minutes.
Step 2
Preheat the oven to 450 degrees.
Step 3
Drain the water and return the dry potatoes into the pot over medium heat. Shake the pot every so often to dry out the potatoes, for about 3 to 5 minutes.
Step 4
Transfer the potatoes onto a parchment lined baking sheet. Firmly smash each potato with the bottom of a heavy cup. Add the shallots, olive oil and salt. Stir to coat all the potatoes and shallots. Transfer the baking sheet into the oven and roast the potatoes until golden brown, about 35 to 40 minutes.
Step 5
Place the cooked potatoes and shallots into a heatproof bowl. Add the cilantro, parsley, white wine vinegar, jalapeños, and lime zest (if using) and stir to combine.
Step 6
Transfer the dressed potatoes onto a platter and immediately serve hot.
