Crispy Smashed Potatoes and Capers
Crispy smashed potatoes are my new favorite way to make potatoes. I boil them with water and little bit of white wine vinegar. Once they are fork tender, I drain them and smash them on a baking tray. All of the jagged edges crisp up in the oven. Then I slather them with this flavorful caper and olive oil mixture. This makes a a great side dish or even an appetizer! Pair it with an aioli or ranch dip for a one bite wonder. Or serve alongside a steak or pork loin. Whichever you choose these are sure to be a hit!
Crispy Smashed Potatoes and Capers
ingredients
1 lb small red or yellow potatoes, washed
1 tbsp kosher salt
1 cup white vinegar
3 tbsp olive oil, divided
2 tbsp capers
1 tbsp dijon mustard
1 tsp honey
black pepper
kosher salt
instructions
Preheat the oven to 425 degrees
Meanwhile, place the potatoes in a large pot, fill the pot with water until it just about covers the top of the potatoes. Then add in your vinegar and salt. Bring to a boil over medium high heat. Boil until the potatoes are pierced easily with a fork, about 20-30 minutes depending upon the size of the potatoes. Once the potatoes are tender removed from the heat and drain. Let them cool a bit before handling them. They are super hot so if you try working with them right away you could burn your hands!
In a small bowl whisk together the capers, dijon mustard, honey ,and two tablespoons olive oil. Season with salt and pepper to taste. Set aside.
Pour the drained potatoes out onto a large rimmed baking sheet. Using a potato masher or heavy bottomed glass, gently press down or “smash” the potatoes until they are about 1/2 inch round.
Drizzle olive oil over the top, season with kosher salt and black pepper.
Place in the preheated oven for 15 minutes. After 15 minutes, remove the potatoes from the oven and spoon over top about 1/2 of the caper mixture. Give the pan a gentle shake (with oven mitts!) to distribute the “dressing.” Place back in the oven for another 20 minutes or so, until the potatoes start to become brown and crispy on the edges.
When the potatoes come out of the oven, spoon over remaining caper mixture. Transfer to a plate and serve immediately!