Crispy Smashed Potatoes with Salsa Verde

Name: Crispy Smashed Potatoes with Salsa Verde
Cook time: 60 min
Yield: 4 servings
Ingredients: 2 pounds Yukon Gold potatoes; 2 tablespoons salt; 0 water enough to cover by 1 inch; 1 tablespoon olive oil; 0.5 teaspoon salt and more for sprinkling; 0 black pepper to taste; 3 tablespoons olive oil; 3 tablespoons fresh parsley chopped; 2 tablespoons fresh mint leaves chopped; 2 tablespoons capers drained and coarsely chopped; 1 scallion chopped; 1 clove garlic minced; 2 tablespoons vinegar red wine or sherry vinegar; 0.25 teaspoon salt; 2 tablespoons olive oil; 0 black pepper to taste; 0 salt to taste

Smashed potatoes that are golden and crispy on the outside and perfectly tender inside, topped with a zesty Spanish-inspired salsa verde. Ideal for any meal or occasion.

Cook time: 60 minutes

Servings: 4

Ingredients

2 pounds Yukon Gold potatoes
2 tablespoons salt
0 water enough to cover by 1 inch
1 tablespoon olive oil
0.5 teaspoon salt and more for sprinkling
0 black pepper to taste
3 tablespoons olive oil
3 tablespoons fresh parsley chopped
2 tablespoons fresh mint leaves chopped
2 tablespoons capers drained and coarsely chopped
1 scallion chopped
1 clove garlic minced
2 tablespoons vinegar red wine or sherry vinegar
0.25 teaspoon salt
2 tablespoons olive oil
0 black pepper to taste
0 salt to taste

Instructions

Place the potatoes in a large pot, along with 2 tablespoons salt, and fill with enough water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are just tender when pierced with a fork, 10 to 15 minutes. Transfer to a colander to drain, then return to the pot off the heat for a minute or two to help any remaining moisture evaporate.
Meanwhile, preheat the oven to 450°F and brush a sheet pan all over with 1 tablespoon of the olive oil.
Arrange the potatoes on the prepared sheet pan. Using the bottom of a measuring cup or drinking glass, gently smash each one until it's about ½ inch thick. Drizzle the potatoes with 3 tablespoons of the olive oil and carefully flip to coat both sides in oil. Sprinkle with ½ teaspoon salt and a few grinds of black pepper. Roast the potatoes until golden brown and crisp at the edges, 30 to 40 minutes.
While the potatoes roast, make the salsa verde: In a small bowl, combine the parsley, mint, capers, scallion, garlic, vinegar, the remaining 2 tablespoons olive oil, and ¼ teaspoon salt. Whisk together and set aside.
Transfer the roasted potatoes to a serving platter. Spoon the salsa verde over the potatoes, including any liquid left in the bowl. Sprinkle the potatoes lightly with salt and pepper, and serve hot.