Side Dish: United States – Crispy Smashed Potatoes with Charred Scallion Vinaigrette

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Additional 5 min

Total 55 min

Ingredients

2 lb (900 g) small Yukon Gold potatoes
1 tbsp kosher salt, plus more to taste
1 / 2 tsp baking soda
3 tbsp olive oil, divided
Freshly ground black pepper, to taste
1 bunch scallions
1 tsp Dijon mustard
1 tsp honey
1 tsp finely grated lemon zest
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 / 4 tsp red pepper flakes (or Aleppo pepper)
1 / 4 cup (60 ml) extra-virgin olive oil
2 tbsp chopped fresh chives (optional)

Instructions

Heat oven to 450°F (230°C). Place a rimmed baking sheet on the middle rack to preheat.
Place potatoes in a pot, cover with cold water by 1 inch, add 1 tablespoon kosher salt and the baking soda. Bring to a boil and simmer until tender when pierced, 12–15 minutes. Drain and let steam dry 5 minutes.
Carefully remove the hot baking sheet, add 2 tablespoons olive oil, and tilt to coat. Arrange potatoes on the sheet and gently smash each to about 1/2 inch thick. Drizzle with the remaining 1 tablespoon olive oil; season with salt and black pepper.
Roast 20 minutes, then flip and roast 15–20 minutes more until deeply crisp and golden.
While potatoes roast, toss scallions with a light drizzle of oil. Add to the baking sheet for the last 8–10 minutes, turning once, until charred and tender. Cool slightly, then finely chop.
Make the vinaigrette: In a bowl, whisk Dijon, honey, lemon zest, lemon juice, red wine vinegar, red pepper flakes, and a pinch of salt. Slowly whisk in the extra-virgin olive oil until emulsified. Stir in the chopped charred scallions.
Transfer hot potatoes to a bowl, drizzle with most of the vinaigrette, and toss to coat. Taste and adjust salt and pepper. Scatter with chives (if using) and serve warm with extra vinaigrette alongside.