Crispy Smashed Potatoes with Caper Gremolata Recipe

Let me tell you, when it comes to side dishes, I’m always on the hunt for something that’s both impressive and effortlessly delicious. We’ve all had our fair share of mashed potatoes and roasted spuds, but sometimes you crave something with a bit more pizzazz, a little more oomph. That’s precisely where these Crispy Smashed Potatoes with Caper Gremolata come into play. The first time I made these, my family devoured them. Seriously, devoured. The crispy edges, the creamy insides, and that bright, briny, garlicky gremolata – it’s a flavor combination that’s simply irresistible. Even my picky eater, who usually shies away from anything “green,” couldn’t get enough. These potatoes are not just a side dish; they’re a star in their own right. They elevate any meal, from a simple weeknight dinner to a more elaborate weekend feast. Trust me, once you try these, you’ll be hooked. Get ready to experience potato perfection!

Ingredients

This recipe utilizes simple, fresh ingredients that come together to create a dish bursting with flavor and texture. Let’s break down each component and explore why they are essential for achieving potato nirvana.

• 2 1/2 lb. new potatoes (about 20): New potatoes are the unsung heroes of this recipe. Their thin skin, creamy texture, and slightly sweet flavor make them ideal for smashing and crisping. Look for potatoes that are roughly the same size to ensure even cooking. Varieties like red bliss, fingerling, or Yukon gold new potatoes work exceptionally well. Avoid russet potatoes, as they are too starchy and won’t hold their shape as well when smashed. The “new” aspect is key – these are harvested early, meaning they have higher moisture and sugar content, leading to that desirable creamy interior.
• Kosher salt: Salt is not just a seasoning; it’s a flavor enhancer and a crucial element in cooking potatoes. Kosher salt, with its larger crystals, is preferred by many chefs for its ease of use and consistent salinity. We’ll use salt in multiple stages of this recipe – to season the boiling water, to enhance the flavor of the potatoes themselves, and to balance the acidity of the gremolata. Don’t underestimate the power of salt!
• 4 Tbsp. olive oil plus more for pan: Olive oil is the fat of choice for this recipe, lending a fruity, slightly peppery flavor that complements the potatoes beautifully. We’ll use olive oil for roasting, ensuring crispy edges and preventing sticking. Extra virgin olive oil is recommended for its superior flavor and health benefits, but regular olive oil will also work. The oil is essential for creating that golden-brown crust we all crave.
• 1/4 cup sherry vinegar: Sherry vinegar is the secret weapon in the gremolata, adding a bright, nutty, and slightly sweet acidity that cuts through the richness of the potatoes and oil. Its complex flavor profile is far more interesting than regular white vinegar. If you can’t find sherry vinegar, you can substitute red wine vinegar or even apple cider vinegar, but sherry vinegar truly elevates the gremolata to another level. The vinegar’s acidity is vital for balancing the flavors and preventing the dish from feeling heavy.
• 3 Tbsp. capers, drained and chopped: Capers are brined flower buds that pack a salty, briny, and slightly tangy punch. They are essential for the characteristic flavor of gremolata. Make sure to drain them well to remove excess brine and chop them finely so they distribute evenly throughout the gremolata. Their salty and acidic notes are key to cutting through the richness and adding complexity.
• 1 Tbsp. anchovy paste: Anchovy paste might sound intimidating to some, but trust me, it’s a flavor booster that adds a savory umami depth without making the dish taste fishy. It melts seamlessly into the gremolata and provides a subtle richness that enhances all the other flavors. If you’re truly averse to anchovies, you can omit it, but it’s highly recommended for the best flavor. It’s the secret ingredient that elevates the gremolata from good to amazing.
• 1 clove garlic, pressed: Garlic is a fundamental flavor in countless cuisines, and it plays a crucial role in the gremolata. Pressed garlic releases its pungent oils and flavor more readily than minced garlic, infusing the gremolata with a strong garlicky aroma and taste. Use fresh garlic for the best flavor; avoid pre-minced garlic, which can sometimes have a less vibrant taste. The garlic provides a pungent counterpoint to the other flavors.
• 1/4 cup flat-leaf parsley, finely chopped: Fresh flat-leaf parsley, also known as Italian parsley, is the herbaceous backbone of the gremolata. It adds a fresh, clean, and slightly peppery flavor that brightens up the dish and adds a vibrant green color. Flat-leaf parsley is preferred over curly parsley for its more robust flavor. Chop it finely just before adding it to the gremolata to preserve its freshness and aroma. The parsley brings freshness and herbaceousness, completing the flavor profile of the gremolata.

Instructions

Let’s walk through the steps to create these incredible Crispy Smashed Potatoes with Caper Gremolata. Each step is designed to build layers of flavor and texture, culminating in potato perfection.

Step 1: Boiling the Potatoes to Tender Perfection

• Place potatoes in a large pot. Choose a pot that’s large enough to comfortably hold all the potatoes in a single layer, or at most two layers. This ensures even cooking.
• Add enough water to cover by 2 inches. Generous water coverage is essential for even boiling. The potatoes should be submerged and have room to move around.
• Bring to a boil. Use high heat to bring the water to a rolling boil. This is the first step in cooking the potatoes through.
• Add 1 tablespoon salt. Salting the boiling water is crucial for seasoning the potatoes from the inside out. This prevents bland potatoes and enhances their natural flavor. Think of it like brining them while they cook.
• Reduce heat and simmer until tender, 18 to 22 minutes. Once boiling, reduce the heat to a simmer (gentle bubbling). Simmering ensures the potatoes cook evenly without becoming waterlogged. The cooking time will vary depending on the size of your potatoes. Check for doneness by piercing a potato with a fork. It should slide in easily with minimal resistance. They should be tender but not falling apart.
• Drain. Once tender, immediately drain the potatoes in a colander. Allowing them to sit in the hot water will continue to cook them and may make them too soft for smashing.

Step 2: Smashed and Roasted to Crispy Goodness

• Meanwhile, arrange oven racks so one is 6 inches from the broiler and heat oven to 450°F. Preheating the oven to a high temperature is essential for achieving crispy potatoes. Positioning a rack close to the broiler is for the final crisping stage. Getting the oven hot while the potatoes are boiling streamlines the process.
• Oil large rimmed baking sheet. Use olive oil or another high-heat cooking oil to generously grease a large rimmed baking sheet. The rim is important to prevent oil from dripping and smoking in the oven. Oiling prevents sticking and helps the potatoes crisp up nicely.
• Place each potato on sheet and, with the bottom of a glass, gently press until crushed but still intact. This is the smashing step! Place the boiled and drained potatoes on the prepared baking sheet, leaving some space between them. Use the bottom of a sturdy glass (like a drinking glass or measuring cup) to gently press down on each potato. The goal is to smash them enough to flatten them and increase surface area for crisping, but not so much that they completely fall apart. Aim for about ½ inch thickness.
• Brush tops with 1 tablespoon oil and roast 25 minutes. Brush the smashed potatoes generously with 1 tablespoon of olive oil. This adds flavor and helps them crisp up beautifully in the oven. Roasting at 450°F for 25 minutes allows the potatoes to cook through and start to develop a golden-brown crust.

Step 3: Broiling for Ultimate Crispiness

• Brush potatoes with 1 tablespoon oil, then broil on top rack until deep golden brown and crisp, 4 to 7 minutes. After roasting, brush the potatoes with another tablespoon of olive oil. This ensures they get extra crispy under the broiler. Move the baking sheet to the top rack of the oven, closer to the broiler. Broil for 4 to 7 minutes, or until the potatoes are deeply golden brown and irresistibly crispy. Watch them closely during broiling as they can burn quickly. The broiler is the key to achieving that ultimate crispy texture.
• Sprinkle with 1/4 teaspoon salt. Immediately after broiling, sprinkle the hot, crispy potatoes with an additional 1/4 teaspoon of kosher salt. This final seasoning enhances their flavor and complements the gremolata.

Step 4: Crafting the Vibrant Caper Gremolata

• While potatoes cook, in a bowl, combine vinegar, capers, anchovy paste, garlic, remaining 2 tablespoons oil and 1/2 teaspoon salt. While the potatoes are roasting and broiling, prepare the gremolata. In a medium bowl, whisk together the sherry vinegar, drained and chopped capers, anchovy paste, pressed garlic, remaining 2 tablespoons of olive oil, and 1/2 teaspoon of kosher salt. Whisking ensures the ingredients are well combined and emulsified.
• Stir in parsley. Just before serving, stir in the finely chopped fresh flat-leaf parsley. Adding the parsley at the end preserves its fresh flavor and vibrant green color.
• Drizzle over potatoes and serve immediately. Once the potatoes are perfectly crispy and golden brown, drizzle the caper gremolata generously over them. Serve immediately while the potatoes are hot and crispy and the gremolata is fresh and vibrant. The contrast between the hot potatoes and the cool, bright gremolata is simply divine.

Nutrition Facts (Estimated)

(Per serving, based on approximate calculations and may vary depending on ingredient brands and specific potato size)

• Servings: 6
• Calories per serving: Approximately 250-300 calories

Please note: This is an estimate. For precise nutritional information, use a nutrition calculator app and input the specific brands and quantities of ingredients used. This recipe is relatively healthy, especially considering it is a potato dish. The olive oil provides healthy fats, and the gremolata adds fresh herbs and flavor without excessive calories.

Preparation Time

• Total Time: 1 hour

This recipe is surprisingly quick and easy to prepare, especially for the flavor payoff. Most of the time is hands-off, allowing you to focus on other aspects of your meal while the potatoes boil and roast.

How to Serve Crispy Smashed Potatoes with Caper Gremolata

These smashed potatoes are incredibly versatile and can be served alongside a wide variety of main courses. Their vibrant flavor profile and satisfying texture make them a welcome addition to any meal. Here are some serving suggestions:

• As a Side Dish for:
  • Grilled or Roasted Meats: Perfect with steak, chicken, pork chops, or lamb. The gremolata cuts through the richness of the meat beautifully.
  • Fish and Seafood: Pair with grilled salmon, pan-seared cod, or roasted shrimp. The briny caper gremolata complements seafood exceptionally well.
  • Vegetarian Mains: Serve alongside lentil loaf, roasted vegetables, or a hearty bean stew. The potatoes provide a satisfying and flavorful carbohydrate component.
  • Brunch: An excellent addition to a brunch spread alongside eggs, bacon, and avocado toast.
• Elevate Your Plating:
  • Garnish: Sprinkle extra chopped fresh parsley over the potatoes for a pop of color. You could also add a few lemon wedges for an extra squeeze of brightness.
  • Presentation: Arrange the smashed potatoes artfully on a serving platter. Don’t overcrowd them to maintain their crispiness.
  • Sauce Drizzle: For an extra touch of richness, you could drizzle a little extra olive oil over the potatoes before serving, or even a balsamic glaze for sweetness and tang.
• Serving Temperature:
  • Best Served Hot: These smashed potatoes are best enjoyed immediately while they are hot and crispy. The gremolata is also most vibrant when fresh.
  • Reheating: If you have leftovers, you can reheat them in the oven or air fryer to crisp them up again. The gremolata may lose some of its freshness, but the potatoes will still be delicious.

Additional Tips for Potato Perfection

Want to take your Crispy Smashed Potatoes with Caper Gremolata to the next level? Here are five helpful tips to ensure potato success every time:

1. Choose the Right Potatoes: As mentioned earlier, new potatoes are the key. Their lower starch content and thin skins are ideal for this recipe. Experiment with different varieties of new potatoes like red bliss, Yukon gold, or fingerling to find your favorite. Avoid starchy potatoes like russets, which won’t smash as well and may become dry.
2. Don’t Overboil: Boiling the potatoes until they are just tender is crucial. Overboiled potatoes will become mushy and difficult to smash without falling apart. Test for doneness by piercing with a fork; it should slide in easily, but the potato should still hold its shape.
3. Get Them Really Crispy: The key to truly crispy smashed potatoes is a combination of high heat, enough oil, and the broiling step. Don’t skimp on the olive oil when brushing the potatoes, and make sure your oven is preheated to the correct temperature. The broiler is your best friend for achieving that deep golden-brown, crunchy exterior.
4. Make the Gremolata Ahead (Mostly): You can prepare the gremolata base (vinegar, capers, anchovy paste, garlic, oil, salt) ahead of time, even a few hours in advance. This allows the flavors to meld together beautifully. However, wait to stir in the fresh parsley until just before serving to maintain its vibrant color and flavor.
5. Experiment with Flavors: While the caper gremolata is classic and delicious, feel free to experiment with other flavor combinations. Try adding lemon zest to the gremolata for extra brightness, or incorporating other fresh herbs like rosemary or thyme. You could also experiment with different vinegars or even a squeeze of fresh lemon juice instead of vinegar. Get creative and tailor the flavors to your liking!

Frequently Asked Questions (FAQ) – Ingredients

Let’s tackle some common questions you might have about the ingredients in this recipe.

Q1: Can I use regular potatoes if I can’t find new potatoes?

A: While new potatoes are highly recommended for their texture and flavor in this recipe, you can use other small potatoes like Yukon Gold or red potatoes. If using larger potatoes, you may need to cut them into smaller, similarly sized pieces before boiling. However, the texture might be slightly different, and they may not crisp up quite as well as new potatoes. Avoid russet potatoes for this recipe.

Q2: I don’t like anchovies. Can I skip the anchovy paste?

A: Yes, you can omit the anchovy paste if you are averse to anchovies. However, it does add a unique umami depth to the gremolata that is hard to replicate. If you’re willing to try a substitute, consider a tiny pinch of red pepper flakes for a different kind of flavor boost, or a dash of Worcestershire sauce (which contains anchovies, but in a less pronounced form). For a vegetarian option, you could try a few drops of soy sauce or tamari for a hint of umami.

Q3: What is a good substitute for sherry vinegar?

A: Sherry vinegar is ideal for its nutty and slightly sweet notes, but if you can’t find it, red wine vinegar is a good substitute, offering a similar level of acidity. Apple cider vinegar is another option, providing a slightly sweeter and fruitier flavor. White wine vinegar or even lemon juice could also work in a pinch, but they will have a brighter, less complex flavor than sherry vinegar.

Q4: Can I use dried parsley instead of fresh parsley?

A: Fresh parsley is highly recommended for the gremolata. Dried parsley will not provide the same fresh, vibrant flavor and herbaceousness. If you absolutely must use dried parsley, use about 1 teaspoon of dried parsley in place of the 1/4 cup of fresh parsley. However, the flavor will be significantly less pronounced. It’s always best to use fresh herbs whenever possible, especially in a fresh topping like gremolata.

Q5: Where can I find capers and anchovy paste?

A: Capers and anchovy paste are typically found in the condiment aisle of most grocery stores. Capers are usually sold in small jars or cans, often near olives and pickles. Anchovy paste is usually found in tubes or small jars, sometimes near the canned tuna or international food section. If you have trouble finding them, ask a store employee for assistance. These are pantry staples that are worth keeping on hand for adding flavor to various dishes.

Enjoy making and savoring these incredible Crispy Smashed Potatoes with Caper Gremolata! They are sure to become a new favorite in your kitchen.

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