BEST SMASHED POTATO RECIPE RECIPES

Steps:

• Place a steamer basket in a large pot filled with an inch of water and add the potatoes and salt. Cover and bring to a boil over medium heat. Steam until the potatoes are just tender when pierced with a paring knife, about 25 minutes. (Don't overcook: they won't hold together when flattened.) Remove the basket and let the potatoes cool enough to be handled.
• Gently squeeze the potatoes, one at a time, between your palms so that they flatten slightly but remain in one piece (some will break, but they can still be used). Pour 1/4 inch of oil into a medium frying pan set over medium-high heat. Add the potatoes in batches to avoid crowding, and fry on both sides until crisp and browned, 2 to 3 minutes per side. Drain on a plate lined with paper towels. Arrange on a platter and sprinkle with sea salt.

Steps:

• Place a rack in center of oven; preheat to 450°. 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 transfer potatoes to a rimmed baking sheet. Let cool slightly.
• Place another rimmed baking sheet on top, then push down firmly to smash potatoes (alternately, use the bottom of a mug or measuring cup to smash each one individually). Drizzle ⅓ cup oil over potatoes, then toss to coat; season lightly with salt and black pepper. Roast potatoes until crispy and golden brown, 35–40 minutes.
• Meanwhile, cook walnuts, anchovies, and remaining ⅓ cup oil in a small saucepan over medium-low heat, stirring occasionally, until anchovies are disintegrated and walnuts are golden brown, 6–8 minutes. Transfer to a small bowl, finely grate garlic over, and toss to combine. Mix in raisins and Aleppo-style pepper; season with salt.
• Spread sour cream on a large plate. Top with potatoes and spoon walnut sauce over. Scatter herbs over and serve with lemon wedges alongside.