Crispy Smashed Potatoes with Gremolata
Crispy smashed potatoes with creamy centers and golden edges, finished with a bright, fresh parsley, garlic and lemon gremolata. A simple side dish that works for weeknights or guests.
Servings (change as needed): 4
Ingredients
- 1.5 pounds fingerling potatoes, Note 1
- 2 tablespoons olive oil (or 1 tbsp melted butter, 1 tbsp oil)
- salt and pepper, to taste
Gremolata ingredients, Note 2
- 1/2 cup loosely packed parsley, washed and dried
- 1/2 clove fresh garlic (or less if you don't like strong garlic)
- 1 lemon (for zest)
- salt and pepper to taste
Instructions
- HEAT OVEN to 450F/232C.
- BOIL POTATOES: Place washed potatoes in pot with cold water with 2 teaspoons salt added. Water should cover potatoes. Bring to boil and lower heat to medium heat. Boil for 10-13 minutes, depending on the size of your potatoes. Potatoes should be soft and easily pierced with a knife. Drain potatoes, place back in pot and shake pot lightly over heat for a minute to remove moisture from potatoes. Note 3 to microwave.
- SMASH AND SEASON POTATOES: Line a rimmed baking sheet with foil (for easier clean up). Drizzle about 1/2 tablespoon of olive olive on foil and spread around to cover pan. Place potatoes in single layer on baking tray. Using a flat-bottomed cup or glass, gently press down on each potato until it splits. Keep pressing until potatoes are about 1/2 inch/1.3 cm thick. Don't worry if a few fall apart (they still taste great!). Brush remaining oil (or melted butter) on potatoes and sprinkle with salt and black pepper.
- ROAST POTATOES: Roast potatoes in oven for about 22-30 minutes or until potatoes are golden brown and edges are crispy. It's not necessary to flip them over, but I often do to brown them more evenly.
- MAKE THE GREMOLATA: While potatoes are roasting, finely chop the parsley. Grate garlic using a microplane if you have one. Otherwise mince finely with a knife. Finely zest the lemon (yellow part only). Mix parsley, lemon and garlic together until well combined. Add salt and pepper to taste.
- SERVE: Place roasted smashed potatoes on a serving platter. Sprinkle with a small handful of gremolata (you may not need it all - Note 4) and serve hot or at room temperature.
Notes
- Potato options: Use fingerling potatoes, red, yellow or Yukon baby potatoes (also called new potatoes). You can also use Yukon gold potatoes - cut them in halves or quarters after boiling so they smash evenly..
- Gremolata variations:
- Swap parsley for a mix of parsley and fresh basil or oregano.
- Replace lemon zest with lime.
- Add some shallots, green onions or parmesan cheese to the mix if you like.
- Microwave potatoes instead of boiling (shortcut): Pierce potatoes with a knife. Microwave, covered, for 3-4 minutes depending on size, until easily pierced with a knife. Then smash and roast as per recipe.
- How to use leftover gremolata: As a topping for fish, shrimp, roasted vegetables or risotto. Or stir it into mayonnaise for a zesty aioli.
- Make Ahead: You can make the gremolata 1-2 days ahead. Potatoes can be boiled and smashed earlier in the day, then roasted just before serving. Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in a hot oven for 10 minutes to restore crispness.
Calories: 201kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 600mg | Potassium: 807mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1269IU | Vitamin C: 58mg | Calcium: 47mg | Iron: 2mg