Side Dish: United States – Crispy Smashed Potatoes with Caper-Lemon Vinaigrette

Serving Size: 4

Approximate Time

Prep 10 min

Cook 35 min

Additional 2 min

Total 47 min

Ingredients

2 lb (900 g) small Yukon Gold or baby potatoes
2 tbsp (30 g) kosher salt (for boiling)
3 tbsp (45 ml) extra-virgin olive oil (for roasting)
Freshly ground black pepper, to taste
3 tbsp (45 ml) extra-virgin olive oil (for vinaigrette)
1 1 / 2 tbsp (22 ml) fresh lemon juice
1 tsp lemon zest
1 tbsp capers, rinsed and roughly chopped
1 small garlic clove, finely minced
1 tsp Dijon mustard
2 tbsp (8 g) fresh parsley, finely chopped
1 tbsp (3 g) fresh chives, thinly sliced (optional)
1 / 4 tsp red pepper flakes (optional)
1 / 4 tsp kosher salt, plus more to taste

Instructions

Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment for easier cleanup.
Place potatoes in a pot, cover with cold water by 1 inch, add 2 tbsp kosher salt, and bring to a boil. Simmer until just fork-tender, 15–18 minutes. Drain and let steam-dry 2 minutes.
Transfer potatoes to the baking sheet. Using the bottom of a glass or measuring cup, gently smash each to about 1/2 inch thick. Drizzle with 3 tbsp olive oil, season with pepper and a pinch of salt, and roast 25–35 minutes, flipping once, until deeply golden and crisp.
While potatoes roast, whisk together 3 tbsp olive oil, lemon juice, lemon zest, capers, garlic, Dijon, parsley, chives (if using), red pepper flakes (if using), and 1/4 tsp salt. Adjust seasoning to taste.
Transfer hot, crisp potatoes to a serving platter and spoon the caper–lemon vinaigrette over the top. Serve immediately alongside the grilled swordfish.