Holidays And Season
Crispy Smashed Potatoes with Caper Gremolata
Description :
Swap butter for a flavor-packed garlicky parsley rub.
Ingredient :
- 2 1/2 lb. new potatoes (about 20)
- Kosher salt
- 4 tbsp. olive oil plus more for pan
- 1/4 c. sherry vinegar
- 3 tbsp. capers, drained and chopped
- 1 tbsp. anchovy paste
- 1 clove garlic, pressed
- 1/4 c. flat-leaf parsley, finely chopped
Direction :
- Place potatoes in large pot. Add enough water to cover by 2 in. and bring to a boil. Add 1 tablespoon salt, reduce heat and simmer until tender, 18 to 22 minutes. Drain.
- Meanwhile, arrange oven racks so one is 6 inches from broiler and heat oven to 450°F. Oil large rimmed baking sheet. Place each potato on sheet and, with bottom of glass, gently press until crushed but still intact. Brush tops with 1 tablespoon oil and roast 25 minutes.
- Brush potatoes with 1 tablespoon oil, then broil on top rack until deep golden brown and crisp, 4 to 7 minutes. Sprinkle with 1/4 teaspoon salt.
- While potatoes cook, in bowl, combine vinegar, capers, anchovy paste, garlic, remaining 2 tablespoons oil and 1/2 teaspoon salt; stir in parsley. Drizzle over potatoes and serve immediately.
