Go Back
+ servings

Smashed Potatoes with Walnut Dressing


Smashed Potatoes

  • 2 lbs mixed baby potatoes
  • 1 cup Diamond Crystal salt (or ½ cup Morton kosher salt) + more
  • cup olive oil, divided
  • freshly ground black pepper

Walnut Dressing

  • ½ cup walnuts, coarsely chopped
  • 2 oil-packed anchovy fillets, drained
  • 1 clove garlic
  • 3 Tbsp golden raisins
  • 4 tsp Aleppo-style (or other mild red pepper flakes)

For Serving

  • ¾ cup sour cream
  • ½ cup mixed tender herbs, such as parsley, dill, cilantro, and/or basil


Smashed Potatoes

  • Place a rack in center of oven; preheat to 450° and oil a rimmed baking sheet
  • Place potatoes in a large pot and cover with water. Add 1 cup salt and bring to a boil. Immediately reduce heat to medium-low, bring to a simmer, and cook until potatoes are just cooked through and pierced easily with a fork, about 15 minutes (time will vary depending on the size of your potatoes; be careful not to overcook as they’ll fall apart when smashed).
  • Drain and allow to cool until you're able to handle them. Transfer potatoes to the baking sheet. Let cool slightly.
  • Use the palm of your hand to smash the potatoes each one (alternately, use another rimmed baking sheet on top, or the bottom of a mug or measuring cup)
  • Drizzle ⅓ cup oil over potatoes, then toss to coat; season lightly with salt and black pepper. Roast potatoes until they're crispy and golden brown (~ 35–40 minutes)

Walnut Dressing

  • To a small saucepan over medium-low heat, add the walnuts, anchovies, and remaining ⅓ cup oil.
  • Cook, stirring occasionally until the anchovies have disintegrated and the walnuts are golden brown (~ 6–8 minutes)
  • Transfer to a small bowl, finely grate the garlic over, and toss to combine. Mix in raisins and Aleppo-style pepper; season with salt.

Finish and Serve

  • Spread Greek yogurt (or sour cream) on a large plate. Top with potatoes and spoon walnut sauce over.
  • Scatter herbs over and serve.