Smashed Potatoes With Tapenade
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 1cup Kalamata olives, minced
- 2tablespoons capers, rinsed and minced
- 1teaspoon grated lemon zest
- 1tablespoon fresh lemon juice
- 1½teaspoons fresh thyme, chopped
- ½cup extra virgin olive oil
- Freshly ground black pepper
- 4red or white potatoes, about 5 ounces each, well-scrubbed
- 2tablespoons red wine vinegar
- 1bay leaf
- 6black peppercorns
- Salt
For the Tapenade
For the Potatoes
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
359 calories; 31 grams fat; 5 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 2 grams protein; 512 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
For the Tapenade
- Step 1
In a bowl, combine all ingredients for tapenade. May be refrigerated up to one week in a tightly sealed container.
- Step 2
Put potatoes in a saucepan with vinegar, bay leaf, peppercorns, salt and water to cover. Bring to a boil, then reduce heat and continue to cook for 12 to 15 minutes, until potatoes are soft. Drain. While still warm, place potatoes in a dishtowel and gently crush with the flat of your hand on a hard surface.
- Step 3
Heat a seasoned griddle over medium-low grill or stovetop until a drop of water sizzles on surface. Place potatoes on griddle and cook without moving until golden brown, about 5 minutes. Remove potatoes to a plate with a wide spatula. Top uncooked side with 2 tablespoons tapenade, pressing it into potato. Put potatoes back on griddle, tapenade side down, and cook another 5 minutes. Serve immediately.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Chris
Vinny Gambini: So, Mr. Tipton, how could it take you five minutes to cook your grits, when it takes the entire grit-eating world twenty minutes?
Mr. Tipton: [a bit panicky] I don't know. I'm a fast cook, I guess.
And I'm a slow cook I guess. My potatoes (weighing between 4.5 and 5.5 ounces) took a lot longer than 12-15 minutes to get soft.
Otherwise, this recipe is brilliant.
Kali
This recipe was a disaster. The tamponade was very delicious, but cooking it tamponade side down? All it did was char and dehydrate the olives. I don't know. The tamponade wouldn't stick to the potatoes either no matter how much I "pressed" it into the potatoes, though that just made the potatoes crumble. The flavors are in theory a good combination but the execution did not work out for me... I will give it 2.5/5 stars though for the tamponade
Teddi
I am a very lazy entertainer and don't like to do much after my guests arrive. I wonder if these could be taken to the smash step the night before. The next day brush with olive oil and thyme, season and put on a griddle on the grill. A drizzle of oil and lemon when they are done. I would just top them with a little sour cream and the tapenade. I don't like the idea of the mess grilling tapenade would make.
Essie A
Great...Served with Maui Cattle Co. bbqed N.Y steaks...
Lance
While this was good, Melissa Clark has another approach to the general idea here—potatoes with a lemony olive tapenade—that's more satisfying: Cut the potatoes into 1.5-inch chunks (or, use new potatoes) and boil them in salty water until tender. Meanwhile, make the tapenade in a food processor (she uses a quarter the olive oil but juice + zest of half a lemon, for a sharper result). Her blitzed tapenade better coats the potatoes than Mallman's mince, while skipping the griddle reduces fuss.
Kevin
The photo shows the potatoes cut in half, which makes sense.
John Pendleton
Just made it and it tastes great. I might go with 1/3 cup olive oil next time.
naomi dagen bloom
With help of NYT recipe for Tapenade, we did this one; learned much. Used Fontina, sourdough French I'd baked recently, dried thyme. Will do again, use electric grill for less oil.
Chris
Vinny Gambini: So, Mr. Tipton, how could it take you five minutes to cook your grits, when it takes the entire grit-eating world twenty minutes?
Mr. Tipton: [a bit panicky] I don't know. I'm a fast cook, I guess.
And I'm a slow cook I guess. My potatoes (weighing between 4.5 and 5.5 ounces) took a lot longer than 12-15 minutes to get soft.
Otherwise, this recipe is brilliant.
Private notes are only visible to you.
Advertisement
