Side Dish: United States – Crispy Smashed Potatoes with Horseradish-Chive Vinaigrette

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Additional 5 min

Total 50 min

Ingredients

1 1 / 2 lb (680 g) baby Yukon gold potatoes, scrubbed
1 tbsp kosher salt (for boiling water)
3 tbsp olive oil
1 / 2 tsp kosher salt (for seasoning)
1 / 2 tsp freshly ground black pepper
2 tbsp prepared horseradish (not creamy)
1 tsp Dijon mustard
1 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp honey
1 / 4 cup (60 ml) extra-virgin olive oil
2 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh parsley
1 / 2 tsp lemon zest

Instructions

Heat oven to 450°F and position a rack in the middle.
Place potatoes in a pot, cover with cold water by 1 inch, add 1 tablespoon kosher salt, and bring to a boil. Simmer until just fork-tender, 15–18 minutes. Drain and let steam-dry 5 minutes.
Spread potatoes on a rimmed baking sheet. Use the bottom of a glass to gently smash each to about 1/2-inch thick.
Drizzle with 3 tablespoons olive oil and season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Roast 20–25 minutes, flipping halfway, until deeply golden and crisp.
Meanwhile, make the vinaigrette: In a bowl, whisk horseradish, Dijon, red wine vinegar, lemon juice, and honey with a pinch of salt and pepper. Slowly whisk in 1/4 cup extra-virgin olive oil until emulsified, then stir in chives, parsley, and lemon zest.
Transfer hot potatoes to a bowl or platter and drizzle with enough vinaigrette to coat (you may have a little left over). Toss gently, taste, and adjust seasoning. Serve immediately alongside the steak.