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

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

1 1 / 2 lb (680 g) baby gold or red potatoes
1 tbsp (15 g) kosher salt, for boiling water
1 / 2 tsp kosher salt, for seasoning
1 / 2 tsp freshly ground black pepper
3 tbsp (45 ml) extra-virgin olive oil, divided
1 small garlic clove, finely grated
2 tbsp capers, drained and finely chopped
1 / 2 cup (15 g) flat-leaf parsley, finely chopped
1 tsp lemon zest (from 1 lemon)
1 tbsp (15 ml) fresh lemon juice
Pinch red pepper flakes (optional)
Flaky sea salt, for finishing

Instructions

Heat oven to 450°F (230°C). Bring a large pot of water to a boil, add 1 tablespoon kosher salt, then add potatoes. Simmer until just fork-tender, 12–15 minutes. Drain and let steam-dry 2–3 minutes.
Transfer potatoes to a rimmed baking sheet. Gently smash each to about 1/2-inch thick. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon kosher salt and the black pepper, and toss lightly to coat. Arrange in a single layer.
Roast 20–25 minutes, flipping halfway, until deeply golden and crisp at the edges.
While potatoes roast, make the lemon-caper parsley crunch: In a small bowl, combine remaining 1 tablespoon olive oil, garlic, capers, parsley, lemon zest, lemon juice, and red pepper flakes (if using).
Transfer hot potatoes to a serving platter and spoon the lemon-caper mixture over the top. Toss gently, finish with a pinch of flaky sea salt, and serve immediately.