Crushed Potatoes With Tahini-Garlic Sauce

Amarante

Thu, Nov 16 2023, 7:41 pm

This was a delicious side with some grilled salmon. I did make the sauce ahead of time - per the instructions you can also boil and refrigerate the potatoes until you root them.

Crushed Potatoes With Tahini-Garlic Sauce

With crispy edges and creamy interiors, these smashed potatoes offer the best of both spud worlds. The potatoes are boiled, crushed and then roasted at high heat for a twice-cooked but largely hands-off preparation. A nutty tahini-garlic sauce with fresh parsley gets dolloped over top for a lovely mix of textures. These make an excellent holiday side dish as an alternative to mashed potatoes.

Look for similarly sized potatoes to ensure uniform cooking.

Make Ahead: The potatoes can be boiled up to 3 days in advance and refrigerated before crushing and roasting. The sauce can be made up to 2 days in advance and refrigerated in an airtight container. Remove the sauce from the refrigerator for about 20 minutes before serving to take the chill off, and stir before serving.

Storage: The crushed potatoes and sauce can be refrigerated separately for up to 4 days and 2 days, respectively.

Servings: 4 (makes 1 cup sauce)

Ingredients

For the potatoes

1 pound yellow baby potatoes, scrubbed
2 tablespoons extra-virgin olive oil
1/4 teaspoon fine salt, plus more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste

For the sauce

3 cloves garlic, peeled
1/2 cup full-fat plain Greek yogurt
1/4 cup well-stirred tahini
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/4 cup finely chopped flat-leaf parsley leaves and tender stems
1/2 teaspoon ground sumac
1/4 teaspoon fine salt
1/8 teaspoon freshly ground black pepper

Directions

Active: 20 mins
Total: 1 hour

Make the potatoes: Position a rack in the middle of the oven and preheat to 450 degrees. Line a large sheet pan with parchment paper and set aside.

Bring a medium saucepan of water to a boil over high heat. Add the potatoes and cook until tender, 15 to 20 minutes. Remove from the heat and drain the potatoes.

Spread the potatoes and garlic cloves (for the sauce) on the prepared sheet pan. Using the bottom of a glass or mug, carefully crush each potato. Try to keep as much skin on the potatoes as possible (it will crisp up in the oven); leave space between the potatoes for even roasting.

Brush the tops of the potatoes and the garlic with the oil, and evenly sprinkle the salt and pepper. Roast for 15 minutes, or until the potatoes are golden brown, with crisp edges, and the garlic softens.

Transfer the garlic to a plate and let cool. Flip the potatoes (it’s okay if they break apart a bit) and roast for an additional 5 minutes, or until crisp on the other side.

Make the sauce: While the potatoes are roasting, in a medium bowl, whisk together the yogurt, tahini, lemon zest, lemon juice, parsley, sumac, salt and pepper until thoroughly combined. Add the roasted garlic to the mixture and, using a spoon, mash it into the sauce, stirring until it is evenly distributed.

Transfer the potatoes to a platter and serve with the sauce on the side. Alternatively, you can serve the potatoes on individual plates, with dollops of sauce on each potato.

Substitutions

Yellow baby potatoes >> Fingerling potatoes, baby new potatoes or small Yukon gold potatoes (you may need to adjust the boiling and roasting time depending on their size)
Sumac >> Add an additional 1/2 teaspoon of lemon zest
Parsley >> Mint, thyme or a combination of your favorite fresh herbs

Last edited by Amarante on Fri, Nov 17 2023, 8:39 am; edited 2 times in total