Main Course Taterz
Crispy smashed potatoes with green goddess dressing. You can boil/smash the potatoes and make the dressing in advance, just crisp ‘em up right before serving! See how it’s made here.
Serves 4
Ingredients:
1.5 lb bag of tiny gold potatoes
2 tbsp. olive oil
2 tbsp. high heat oil (avocado etc.)
1 tsp. lemon zest (from the same lemon used in the dressing)
Flaky salt
For the dressing:
1 cup rough chopped parsley, plus 1 tbsp. fine chopped for garnish
½ cup rough chopped chives, plus 1 tbsp. fine chopped for garnish
½ cup rough chopped mint
½ cup mayo
½ cup greek yogurt
2 anchovy filets
1 garlic clove, peeled
1 lemon, squeezed
1 tsp. olive oil
2 pinches salt
Pepper, to taste
Make it!
Bring a large pot of heavily salted water to boil. Add potatoes and boil for 10-12 minutes, until easily pierced with a fork. Drain and allow potatoes to cool enough to handle them. Then lay them out on a cutting board and carefully smash each one down using a glass, while keeping them somewhat intact. Set aside.
Make the dressing! Add all ingredients to a blender and blend until smooth (about 1 minute). Taste and adjust for salt or acid. If it’s too thick, add more olive oil or lemon juice so that it can be easily drizzled.
Heat a frying pan over medium-high heat for a few minutes. Add olive oil and high heat oil. When the oil shimmers, press your potatoes down flat on the pan, to make sure all parts make contact. Fry for 4-5 minutes on each side, or until golden brown. You may need to work in batches, depending on the size of your pan. Add more oil as needed, we want them to crisp up!! Remove and place onto a paper towel-lined plate.
Assemble! Layer the potatoes on the bottom and then drizzle or “jackson pollock” your green goddess dressing. Sprinkle with your fine chopped parsley and chives, lemon zest and plenty of flaky salt. Enjoy!
*You can boil and smash the potatoes the day before and store in the fridge.
