Side Dish: United States – Crispy Smashed Potatoes with Lemon-Caper Parsley Crunch

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 lb (680 g) baby gold or red potatoes
1 tbsp (15 g) kosher salt, for boiling water
1 / 2 tsp (2.5 ml) kosher salt, for seasoning
1 / 2 tsp (2.5 ml) freshly ground black pepper
3 tbsp (45 ml) extra-virgin olive oil, divided
1 small garlic clove, finely grated
2 tbsp (30 ml) capers, drained and finely chopped
1 / 2 cup (15 g) flat-leaf parsley, finely chopped
1 tsp (5 ml) lemon zest (from 1 lemon)
1 tbsp (15 ml) fresh lemon juice
Pinch red pepper flakes (optional)
Flaky sea salt, for finishing

Show original ingredient measurements

1 1 / 2 lb (680 g) baby gold or red potatoes
1 tbsp (15 g) kosher salt, for boiling water
1 / 2 tsp kosher salt, for seasoning
1 / 2 tsp freshly ground black pepper
3 tbsp (45 ml) extra-virgin olive oil, divided
1 small garlic clove, finely grated
2 tbsp capers, drained and finely chopped
1 / 2 cup (15 g) flat-leaf parsley, finely chopped
1 tsp lemon zest (from 1 lemon)
1 tbsp (15 ml) fresh lemon juice
Pinch red pepper flakes (optional)
Flaky sea salt, for finishing

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Heat oven to 450°F (230°C). Bring a large pot of water to a boil, add 1 tablespoon (15 ml) kosher salt, then add potatoes. Simmer until just fork-tender, 12–15 minutes. Drain and let steam-dry 2–3 minutes.
Transfer potatoes to a rimmed baking sheet. Gently smash each to about 1/2-inch (1.27 cm) thick. Drizzle with 2 tablespoons (30 ml) olive oil, season with 1/2 teaspoon (2.5 ml) kosher salt and the black pepper, and toss lightly to coat. Arrange in a single layer.
Roast 20–25 minutes, flipping halfway, until deeply golden and crisp at the edges.
While potatoes roast, make the lemon-caper parsley crunch: In a small bowl, combine remaining 1 tablespoon (15 ml) olive oil, garlic, capers, parsley, lemon zest, lemon juice, and red pepper flakes (if using).
Transfer hot potatoes to a serving platter and spoon the lemon-caper mixture over the top. Toss gently, finish with a pinch of flaky sea salt, and serve immediately.

Heat oven to 450°F (230°C). Bring a large pot of water to a boil, add 1 tablespoon kosher salt, then add potatoes. Simmer until just fork-tender, 12–15 minutes. Drain and let steam-dry 2–3 minutes.
Transfer potatoes to a rimmed baking sheet. Gently smash each to about 1/2-inch thick. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon kosher salt and the black pepper, and toss lightly to coat. Arrange in a single layer.
Roast 20–25 minutes, flipping halfway, until deeply golden and crisp at the edges.
While potatoes roast, make the lemon-caper parsley crunch: In a small bowl, combine remaining 1 tablespoon olive oil, garlic, capers, parsley, lemon zest, lemon juice, and red pepper flakes (if using).
Transfer hot potatoes to a serving platter and spoon the lemon-caper mixture over the top. Toss gently, finish with a pinch of flaky sea salt, and serve immediately.