Smashed Papas a la Provenzal
Baby Yukons boiled tender, smashed flat, and roasted until the craggy edges turn shatter-crisp while the centers stay creamy. A raw garlic-and-parsley provenzal goes on at the end, sharp and green against the hot potato, with red wine vinegar and a pinch of red pepper flakes keeping every bite bright.
Prep time
10 min
Cook time
48 min
Total time
58 min
Servings
Ingredients
Potatoes
- baby Yukon gold potatoes
- olive oil
- salt
- black pepper
The Provenzal
- cloves garlic, finely minced
- flat-leaf parsley, finely chopped (packed)
- olive oil
- red wine vinegar
- red pepper flakes
- salt
Instructions
- 1
Preheat oven to 450°F (230°C).
- 2
Boil the baby potatoes in well-salted water until fork-tender, 16 minutes.
- 3
Drain and let them steam off and dry for 5 minutes.
- 4
Oil a sheet pan. Arrange the potatoes with space between them and smash each to about 1/2 inch with the bottom of a glass or a masher. Drizzle with olive oil, salt, and pepper.
- 5
Roast 25 minutes, until deeply golden and crisp at the edges.
- 6
While the potatoes roast, stir together the garlic, parsley, olive oil, vinegar, red pepper flakes, and salt in a small bowl.
- 7
Spoon the provenzal over the hot potatoes and return to the oven 2 minutes to take the raw edge off the garlic.
- 8
Serve immediately.
Notes
Yukon golds specifically are recommended because they have a sweet flesh that plays nice with the acid of the Provenzal Don't add the provenzal until the end; roasting raw garlic at 450°F burns it, and the point is fresh, sharp garlic against the crisp potato. Smashing while still hot gets you flatter potatoes and more crisp surface.