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Kitchen Notebook

August 15, 2021

Smashed Fingerling Potatoes with Chives and Creme Fraiche

50 Mins

50 Min


Place potatoes in Dutch oven or large stock pot and fill with water until covered by 1 inch. Sprinkle in 1 Tbsp sea salt and bring to boil.

Cook potatoes 15-20 minutes until fork tender.

Preheat oven to 425 degrees. 

Drain potatoes in colander and let sit until cool enough to handle.

Spread potatoes on baking sheet. With bottom of a glass or a masher, gently smash potatoes until they’re about ½-inch thick, being careful not to crush them to the point of falling apart.

Brush smashed potatoes with oil and sprinkle with flaky sea salt. Roast 25-30 minutes, flipping halfway through, until golden brown and crispy.

Remove from oven, let cool slightly, then sprinkle with chives and dollops of crème fraîche. Serve. 

50 Mins overlayTitle recipe Side Summer Veg

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50 Mins overlayTitle recipe Side Summer Veg

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