I’m a potato person. Surely it is my Irish heritage. I love mashed potatoes, baked potatoes, potato cakes and on and on.
I think if I ever were to post on one of the ubiquitos dating sites, I would have to be honest. My ad would read something like: ” Hot Irish girl with green eyes, cute dog and steady pension. Loves long walks on the beach, sunsets and baked potatoes. Your fries or mine? “
So, you guessed it. Today’s recipe is for a potato dish: Crispy Smashed Russets With Green Horseradish Sauce. The potatoes are boiled and then smashed and roasted in butter to give them a crispy crust and a buttery smooth interior. Then they are served on a bed of creamy and herby sauce. Pretty wonderful.
Crispy Smashed Russets With Green Horseradish Sauce
- For the Potatoes:
- 4 medium russet potatoes (scrubbed)
- 3 bay leaves
- 1 sprig fresh rosemary
- 3 T. clarified butter (melted)
- 3 T. grapeseed oil
- 1 medium sweet onion (thick sliced)
- 1/2 t. salt (divided)
- 1/4 t. freshly-ground pepper (divided)
- Garnish with a spig of fresh dill and sliced red pepper
- For the Sauce:
- 1 C. packed fresh parsley
- 1 C. packed fresh cilantro
- 1/2 C. fresh chives (chopped)
- 3 T. chopped fresh dill
- 2 T. prepared horseradish
- 1 clove garlic
- 1/2 t salt
- 2/3 C. sour cream
- 2/3 C. low-fat plain yogurt
- 2 t. lemon zest
- 2 T. lemon juice
- 1 t. ground toasted coriander seeds
- 1/8 t. sugar
- Pinch of cayenne pepper
- Step 1 Put potatoes, bay leaves and rosemary in a large pot with enough water to cover the potatoes by about 3 inches. Bring to a simmer and simmer (partially covered) for about 40 minutes until potatoes are tender. Once potatoes are cooked, remove from pot and allow to dry for about 15 minutes until potatoes are easy to handle. Alternatively, steam potatoes on a rack in an Instant Pot.
- Step 2 Preheat oven to 450 degrees F.
- Step 3 Combine butter and oil. Pour half of the butter mixture into a large rimmed baking sheet. Slice onions into thick slices, place on the baking dish and toss with the melted butter. Slice the potatoes in half lengthwise and place face down on the baking sheet. Use the bottom of a large glass or bowl to gently smash each potato. Brush smashed potatoes with the remaining butter. Sprinkle with salt and pepper. Roast potatoes until browned on the bottom for 25 to 30 minutes.
- Step 4 After 25 to 30 minutes of roasting, flip the potatoes over and continue roasting for about 15 more minutes until they are golden brown on the top. Be careful not to let the onions (or potatoes) burn.
- Step 5 Prepare the sauce. Combine parsley, cilantro, chives, dill, horseradish, garlic and salt in a food processor. Process until finely chopped. Add sour cream, yogurt, lemon zest, lemon juice, coriander, sugar and cayenne. Mix until smooth
- Step 6 Spread room temperature sauce on the bottom of a serving dish. Arrange the smashed potatoes over the top of the sauce.Garnish.
This recipe was adapted from an Eating Well recipe that appears here.