Start to finish: 1¼ hours (35 minutes active) Servings: 4
To make smashed potatoes with creamy-dense interiors that contrast perfectly against craggy, well-browned exteriors, we first simmer the potatoes in heavily salted water until tender. We then drain them, put them on an oiled baking sheet, crush them with a flat-bottomed object such as a ramekin, then roast them in a hot oven. It’s a multi-step process that’s well worth the effort. A pantry-friendly red chimichurri sauce is a perfect spicy, tangy-sweet accompaniment to the potatoes. Leftover chimichurri, if you have any, will keep for up to a week in the refrigerator; bring to room temperature before serving.
1½ pounds small (1- to 1½-inch) Yukon Gold OR fingerling potatoes, unpeeled
Kosher salt
9 tablespoons grapeseed or other neutral oil, divided
2 tablespoons sweet paprika
2 tablespoons red pepper flakes
2 tablespoons dried oregano
1 medium garlic clove, finely grated
¼ cup balsamic vinegar
Chopped fresh flat-leaf parsley OR cilantro, to serve
Heat the oven to 500°F with a rack in the middle position. Add the potatoes and ¼ cup salt to a large saucepan, then add 1 quart water. Bring to a boil over high and cook, uncovered and stirring occasionally, until a skewer inserted into the largest potato meets no resistance, about 25 minutes.
Meanwhile, to make the chimichurri, in a small saucepan over low, combine 6 tablespoons oil, the paprika, pepper flakes and oregano. Cook, stirring occasionally, until the mixture begins to bubble, 5 to 7 minutes. Remove from the heat and stir in the garlic, then cool to room temperature.
When the potatoes are done, drain them in a colander and let cool for about 10 minutes. Coat a rimmed baking sheet with 2 tablespoons of the remaining oil. Distribute the potatoes in an even layer on the baking sheet and, 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 1 tablespoon oil. Roast the potatoes without turning them until browned and crisp, 35 to 40 minutes.
Meanwhile, whisk the vinegar and ½ teaspoon salt into the infused oil. When the potatoes are done, use a wide metal spatula to transfer them to a platter. Drizzle with some of the chimichurri and sprinkle with parsley. Serve the remaining chimichurri on the side.
Optional garnish: Flaky sea salt