I discovered this recipe while following the instgram account of Carolina Gelen- a contibutor at Food52 and the New York Times food blog. She takes simple ingredients and cleverly elevates them- almost always creating clever Kosher and vegetarian dishes. Her videos and photography are beautiful. I love her cooking.
This simple recipe takes the place of the old cocktail staple of a boiled red bliss potato stuffed with sour cream and turns it into a hot, crispy golden brown mouthful of yumminess.
If you can boil water, you can make this recipe. You just need salt, baby yukon gold potatoes and lots of olive oil.
I know we are not having many parties this Christmas, but these potatoes are so good, you’ll want them for football watching, cocktail hour or just to make any evening more special.
Top with anything- applesauce, sour cream, caviar, bacon, goat cheese- be creative.
Crispy Cocktail Smashed Potatoes
One dozen small Yukon Gold Potatoes, washed
1 tsp Kosher salt
1/2 cup Sour Cream
2 TBSP Chives, chopped fine
Other toppings- applesacue, caviar, bacon, etc.
I use Maldon sea salt, which can be found at most grocery stores or bought online. See link in the ingredient list. The potatoes will be crispy, salty and so good. Be sure to have plenty of cocktail napkins on hand for the oil on your fingers. So yummy!
Method- One Hour Total Time- serves 6- 2 APPETIZERS each
- Pre heat oven to 450 degrees.
In a large pot of boiling salted water (1 tsp of salt), boil potatoes until fork tender- about 15-20 minutes. Grease a baking sheet with a bit of olive oil. Place cooked potatoes on baking sheet. With a glass or bottom of a 1 cup measuring cup, press on potatoes until mashed but still intact.
Generously coat with potatoes with olive oil and salt. I probably use 3-4 TBSP of oil.
- Bake at 450 degrees until golden brown- about 20-25 minutes. Do not burn. Gemtly flip the potatoes with a spatula, drizzle a bit more olive oil and bake another 7 minutes.
- Top with a dollop of sour cream, chives and flakey sea salt. Serve hot.