Crispy Smashed Potatoes with Caper Gremolata

Name: Crispy Smashed Potatoes with Caper Gremolata
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 2 1/2 lb. new potatoes (about 20); Kosher salt; 4 tbsp. olive oil plus more for pan; 1/4 c. sherry vinegar; 3 tbsp. capers, drained and chopped; 1 tbsp. anchovy paste; 1 clove garlic, pressed; 1/4 c. flat-leaf parsley, finely chopped

By The Good Housekeeping Test KitchenPublished: Apr 24, 2018

Crispy smashed potatoes with caper gremolata recipe

Mike Garten

Yields:

6 serving(s)

Total Time:

1 hr

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Swap butter for a flavor-packed garlicky parsley rub.

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Ingredients

2 1/2 lb.
new potatoes (about 20)
Kosher salt
4 Tbsp.
olive oil plus more for pan
1/4 cup
sherry vinegar
3 Tbsp.
capers, drained and chopped
1 Tbsp.
anchovy paste
1
clove garlic, pressed
1/4 cup
flat-leaf parsley, finely chopped

Directions

1. Step 1Place potatoes in large pot. Add enough water to cover by 2 in. and bring to a boil. Add 1 tablespoon salt, reduce heat and simmer until tender, 18 to 22 minutes. Drain.
2. Step 2Meanwhile, arrange oven racks so one is 6 inches from broiler and heat oven to 450°F. Oil large rimmed baking sheet. Place each potato on sheet and, with bottom of glass, gently press until crushed but still intact. Brush tops with 1 tablespoon oil and roast 25 minutes.
3. Step 3Brush potatoes with 1 tablespoon oil, then broil on top rack until deep golden brown and crisp, 4 to 7 minutes. Sprinkle with 1/4 teaspoon salt.
4. Step 4While potatoes cook, in bowl, combine vinegar, capers, anchovy paste, garlic, remaining 2 tablespoons oil and 1/2 teaspoon salt; stir in parsley. Drizzle over potatoes and serve immediately.