A condiment made up of walnuts, anchovies, garlic, and red pepper flakes is the ultimate umami bomb, which is then spooned over the crispiest-ever smashed potatoes.
Recipe information
Yield
4–6 servings
Ingredients
2
1
⅔
½
2
1
3
4
¾
½
Preparation
Step 1
Place a rack in center of oven; preheat to 450°. Place potatoes in a large pot and cover with water. Add 1 cup salt and bring to a boil. Immediately reduce heat to medium-low, bring to a simmer, and cook until potatoes are just cooked through and pierced easily with a fork, about 15 minutes (time will vary depending on the size of your potatoes; be careful not to overcook as they’ll fall apart when smashed). Drain and transfer potatoes to a rimmed baking sheet. Let cool slightly.
Step 2
Place another rimmed baking sheet on top, then push down firmly to smash potatoes (alternately, use the bottom of a mug or measuring cup to smash each one individually). Drizzle ⅓ cup oil over potatoes, then toss to coat; season lightly with salt and black pepper. Roast potatoes until crispy and golden brown, 35–40 minutes.
Step 3
Meanwhile, cook walnuts, anchovies, and remaining ⅓ cup oil in a small saucepan over medium-low heat, stirring occasionally, until anchovies are disintegrated and walnuts are golden brown, 6–8 minutes. Transfer to a small bowl, finely grate garlic over, and toss to combine. Mix in raisins and Aleppo-style pepper; season with salt.
Step 4
Spread sour cream on a large plate. Top with potatoes and spoon walnut sauce over. Scatter herbs over and serve with lemon wedges alongside.
How would you rate Crispy Smashed Potatoes With Walnut Dressing?
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Reviews (173)
Back to TopDelicious combination of flavors, highly suggest combining a few of the fresh herbs mentioned above to add a fresh kick.
Anonymous
Berlin, Germany
4/13/2024
Second year in a row cooking it as a side for NY Strip Steaks at Christmas Dinner. It's a certified hit - becoming a permanent fixture.
Katherine
Connecticut
12/26/2023
Love this dish! Such a great combination of textures and flavors! For those of us that don’t eat anchovies, I subbed mushrooms that were pre-cooked in a heavy miso sauce that imitated the saltiness.
Anonymous
1/19/2023
Honestly a bop. Super interesting bouquet of flavors, sweet and fruity and salty and briny and fresh and herbaceous and creamy and tangy and POTATOEY. Vegans could probably swap anchovies for olives minced up into a paste (just an idea - I don't actually cook much but it seems like it could work?) I'm not the biggest potato person but I'd make these again. Another impressive-looking dish that really isn't hard.
P. Otato
Los Angeles, CA
12/19/2022
Very good, but the sour cream on the bottom made the entire dish cold by the time it was served. Not sure what will happen if I heat it all back up for a few minutes in the oven?
Anonymous
Maine
8/14/2022
Recipe is amazing!! However, I think some crispy Parma ham in the dressing would lift the dish to new heights.
Jesse Harper
Medford Oregon
8/8/2022
Subbed dates for raisins and turned out fantastic! Can't wait to eat these again.
Anonymous
3/14/2022