Side Dish
Crispy Smashed Potatoes with Green Garlic Romesco
Boil the potatoes just until tender, flatten them, then roast until their edges turn crisp. They land on a generous layer of romesco made with almonds, peppers, tomatoes and green garlic.
- Servings
- 6
- Cuisine
- Spanish-inspired
Bring it to the table
Two cooking stages, one crisp finish
Boiling cooks the potatoes through before roasting. Let them cool slightly before flattening so they hold together, then spread them on the tray with room for the edges to brown.
At the table
Spread romesco across a platter, pile the potatoes over it and finish with scallion greens, a drizzle of olive oil and flaky salt.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 stalk green garlic — white and pale green parts, cut into 1-inch pieces; or use the alternative in Notes
- 1 cup raw almonds
- 1 cup olive oil
- 2 oz day-old bread — cut into small cubes
- 2 large red bell peppers — seeds and ribs removed; coarsely chopped
- 8 oz cherry tomatoes
- 1/2 cup cilantro leaves and tender stems — packed
- 3 tbsp lemon juice
- kosher salt — to taste
- 2 lb new potatoes or other small waxy potatoes
- 1/3 cup olive oil — plus more to finish
- 4 scallions — dark green parts only, thinly sliced
- flaky sea salt — to finish
A few useful notes.
For each stalk of green garlic, you can use 2 garlic cloves and 4 scallions, cut into 1-inch pieces. Scale this alternative if changing the servings.
Keep the romesco oil separate from the smaller oil measure used for the potatoes.
The potatoes should be tender before smashing, but not falling apart. Their size affects the boiling time.
The cooking plan
How to make Crispy Smashed Potatoes with Green Garlic Romesco.
For the romesco, combine the green garlic, almonds and romesco oil in a small saucepan over medium heat. Cook for about 5 minutes, stirring occasionally, until the garlic is golden. Remove from the heat and let cool until lukewarm.
Pulse the bread in a food processor or blender until finely chopped. Add the warm garlic-almond mixture, peppers, tomatoes, cilantro and lemon juice. Process until mostly smooth and season with salt.
Heat the oven to 425°F with a rack in the middle. Put the potatoes in a large saucepan, cover with cold water and salt the water generously. Bring to a boil, then reduce the heat, cover and simmer until fork-tender, about 15 minutes depending on size. Drain and let cool slightly on a rimmed baking sheet.
Add the potato oil and toss gently to coat. Season lightly with salt. Press each potato with the bottom of a measuring cup to flatten it without breaking it completely apart. Spread out over the tray.
Roast for 35–40 minutes, until crisp and golden. Spread the romesco on a platter and arrange the potatoes on top. Add a little extra oil, the scallion greens and flaky salt to finish.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Crispy Smashed Potatoes with Green Garlic Romesco
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Ingredients
- 1 stalk green garlic white and pale green parts, cut into 1-inch pieces; or use the alternative in Notes
- 1 cup raw almonds
1 cup olive oil- 2 oz day-old bread cut into small cubes
- 2 large Red Bell Pepper seeds and ribs removed; coarsely chopped
- 8 oz cherry tomatoes
- ½ cup cilantro leaves and tender stems packed
- 3 tbsp lemon juice
- kosher salt to taste
- 2 lb new potatoes or other small waxy potatoes
- ⅓ cup olive oil plus more to finish
- 4 scallions dark green parts only, thinly sliced
- flaky sea salt to finish
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- For the romesco, combine the green garlic, almonds and romesco oil in a small saucepan over medium heat. Cook for about 5 minutes, stirring occasionally, until the garlic is golden. Remove from the heat and let cool until lukewarm.
- Pulse the bread in a food processor or blender until finely chopped. Add the warm garlic-almond mixture, peppers, tomatoes, cilantro and lemon juice. Process until mostly smooth and season with salt.
- Heat the oven to 425°F with a rack in the middle. Put the potatoes in a large saucepan, cover with cold water and salt the water generously. Bring to a boil, then reduce the heat, cover and simmer until fork-tender, about 15 minutes depending on size. Drain and let cool slightly on a rimmed baking sheet.
- Add the potato oil and toss gently to coat. Season lightly with salt. Press each potato with the bottom of a measuring cup to flatten it without breaking it completely apart. Spread out over the tray.
- Roast for 35–40 minutes, until crisp and golden. Spread the romesco on a platter and arrange the potatoes on top. Add a little extra oil, the scallion greens and flaky salt to finish.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
What can I use instead of green garlic?
For the base batch, use 2 garlic cloves and 4 scallions in place of the green garlic stalk. Scale this alternative with the recipe if changing servings.
Why boil and roast the potatoes?
Boiling cooks the centers; flattening and roasting then gives the potatoes more exposed edges to crisp.
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