4 commentsWhile crispy smashed potatoes are delicious served warm, they turn into a fun take on potato salad when topped with a salsa-like Summer Corn–Cherry Tomato Dressing and a drizzle of a quick, creamy lime sauce. Boil, smash, and roast the potatoes up to a few hours ahead and keep at room temperature. Make the limey sauce up to a day ahead and refrigerate. Assemble the corn-tomato dressing not more than an hour or so ahead of serving. If you’re heading to a potluck, bring the separate components (and a platter) with you and assemble when you arrive. If you’re serving at home, assemble before serving as part of a buffet.
Serves 6 to 8 as part of a buffet or potluck spread
- 20 baby red potatoes (about 1½ pounds; choose consistently sized potatoes)
- Kosher salt
- 1/2 cup grapeseed oil or other neutral vegetable oil with a high smoke point
- 1 recipe Limey Drizzling Sauce
- 1 recipe Summer Corn–Cherry Tomato Dressing
- Arugula, frisée, or other small, sturdy greens for lining serving platter (optional)
- Fresh herb leaves for garnish (chives, mint, parsley, basil, cilantro)
1. Preheat the oven to 475 degrees. Line a heavy-duty rimmed baking sheet with aluminum foil. Put a piece of parchment paper on top. Arrange a double-layer of dish towels on a large cutting board or your kitchen counter.
2. Put the potatoes in a Dutch oven or other medium-large pot and cover with at least 1½ inches of water. Add 2 teaspoons kosher salt, cover loosely, bring the water to a boil, and reduce to a simmer. Uncover and cook until the potatoes are tender all the way through, but not falling apart, about 18 to 22 minutes. (Check with a paring knife.)
3. Drain and transfer the potatoes to the dish towels. (I like to use tongs or a slotted spoon to lift the potatoes out of the water onto the dish towels, rather than draining them all at once.) Arrange the potatoes a few inches apart and let them cool briefly. Using another folded dish towel, gently press down on each potato to flatten it into a patty about a ½-inch thick (or up to 3/4-inch). Don’t worry if a few of the patties break apart a bit. Let the patties cool for a few minutes more, transfer them to the baking sheet, and let them cool for 10 to 15 minutes longer. (Or, at this point, you can hold the potatoes in the fridge for up to 24 hours, covered with plastic. Bring to room temp before roasting.)
4. Season the top of the potatoes with salt and pour the oil over them. Carefully flip the potatoes over and gently rub them in the oil so they are well-coated on both sides. Season the top side with more salt. Roast for about 15 minutes, carefully flip the potatoes over with a spatula, and continue roasting another 10 to 15 minutes (a total of about 28 to 30 minutes) or until they turn a deep orange-brown color and are crisp around the edges.
5. Let the potatoes cool. Meanwhile, arrange a shallow bed of greens (if you like) on an oval or round platter. Arrange the potatoes over the greens. Spoon the corn-tomato dressing over the potatoes. Drizzle the whole platter with a little limey sauce (you will have extra). Arrange with a large serving spoon on your buffet or table.
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