Source: Bon Appétit
Ingredients
- 2 lb. new or other small waxy potatoes
- 1 cup Diamond Crystal or 1/2 cup Morton kosher salt, plus more
- 2/3 cup extra-virgin olive oil, divided
- Freshly ground black pepper
- 1/2 cup walnuts, coarsely chopped
- 2 oil-packed anchovy fillets, drained
- 1 garlic clove
- 3 Tbsp. golden raisins
- 4 tsp. Aleppo-style or other mild red pepper flakes
- 3/4 cup sour cream
- 1/2 cup mixed tender herbs, such as parsley, dill, cilantro, and/or basil
- Lemon wedges (for serving)
Steps
- Preheat oven to 450°.
- Boil potatoes 15min: 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.
- Smash potatoes: 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).
- Roast potatoes 35min: Drizzle 1/3 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 sauce 7min: Cook walnuts, anchovies, and remaining 1/3 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.
- Plate: Spread sour cream on a large plate. Top with potatoes and spoon walnut sauce over. Scatter herbs over and serve with lemon wedges alongside.