Smashed Potatoes with Red Chimichurri

• 份量: 4 servings

配料

1 1/2 pounds small (1- to 1½-inch) Yukon Gold OR fingerling potatoes, unpeeled

Kosher salt

9 tablespoons grapeseed or other neutral oil, divided

2 tablespoons sweet paprika

2 tablespoons red pepper flakes

2 tablespoons dried oregano

1 medium garlic clove, finely grated

1/4 cup balsamic vinegar

Chopped fresh flat-leaf parsley OR cilantro, to serve

Optional garnish: Flaky sea salt

步骤

Heat the oven to 500°F with a rack in the middle position. Add the potatoes and ¼ cup salt to a large saucepan, then add 1 quart water. Bring to a boil over high and cook, uncovered and stirring occasionally, until a skewer inserted into the largest potato meets no resistance, about 25 minutes.

Meanwhile, to make the chimichurri, in a small saucepan over low, combine 6 tablespoons oil, the paprika, pepper flakes and oregano. Cook, stirring occasionally, until the mixture begins to bubble, 5 to 7 minutes. Remove from the heat and stir in the garlic, then cool to room temperature.

When the potatoes are done, drain them in a colander and let cool for about 10 minutes. Coat a rimmed baking sheet with 2 tablespoons of the remaining oil. Distribute the potatoes in an even layer on the baking sheet and, using the bottom of a dry measuring cup or ramekin, press down on each potato so it is slightly flattened and splits open but remains intact. Brush the tops of the potatoes with the remaining 1 tablespoon oil. Roast the potatoes without turning them until browned and crisp, 35 to 40 minutes.

Meanwhile, whisk the vinegar and ½ teaspoon salt into the infused oil. When the potatoes are done, use a wide metal spatula to transfer them to a platter. Drizzle with some of the chimichurri and sprinkle with parsley. Serve the remaining chimichurri on the side.