Crispy Smashed Potatoes with Cilantro-Lime Sauce
These potatoes are a “showstopper” and they can be served any time of the year. They are a delicious compliment to any Sunday roast and they have been a great hit with my vegetarian friends!
This summer on a family sailing outing I served these potatoes with a luscious BBQ steak! I prepared the sauce the day before, so it was quick and easy.
Serves: 6
Crispy Smashed Potatoes
Ingredients
- 12 small potatoes (I use local BC farm fresh potatoes when in season or The Little Potato Company potatoes)
- 3 tablespoons unsalted butter, melted
- 2 cloves crushed garlic
- 1 tablespoon olive oil
- Salt and pepper
- Finely chopped parsley, for garnish
Preparation
- Bring a pot of salted water to a boil and add potatoes.
- Cook the potatoes (with skin on) until they are soft, approximately 20 minutes.
- Preheat your oven to 425 degrees F.
- Drain the potatoes and let them dry in a colander for 5 minutes or so.
- Then place the potatoes on a parchment-lined cooking tray. Using a spatula or potato masher gently squish or flatten the potatoes, being careful to keep them in one piece.
- Leave the potatoes on the tray to steam dry for 10 minutes, or so, this makes them crispier!
- Drizzle the potatoes with butter and a little bit of olive oil. Top the potatoes with the crushed garlic and season with salt and pepper.
- Bake for 20 minutes or until the potatoes are deep golden in colour and crispy.
- Serve hot with a healthy tablespoon of cilantro-lime sauce ladled over top. Garnish with parsley if desired.
Cilantro and Lime Sauce. (makes 1 and ½ cups)
Ingredients
- 1 cup packed cilantro (I use one bundle or a bunch)
- 1/3 cup parsley, chopped
- 1 garlic clove, crushed
- Juice from 2 limes
- Pinch of salt
- Pinch of chili flakes
- 1 cup olive oil
Preparation
- Remove stems from cilantro and parsley.
- Place all the ingredients in a blender and blend until smooth.
- If it feels too thick, just add some more oil.
- Keep the sauce refrigerated for up to one week – this sauce is great ladled over any vegetable or served alongside steak or fish.
Enjoy, Gail!