Crispy Smashed Potatoes with Horseradish and Sea Salt
Servings: 4 servings + ½ cup of sauce
¼ cup (60 ml) sour cream
2 tablespoons mayonnaise
2 tablespoons grated horseradish (fresh or prepared)
1 teaspoon Worcestershire sauce
¼ teaspoon Tabasco sauce
¼ teaspoon salt
Pinch of freshly ground black pepper
1 pound (455g) fingerling or baby potatoes
2 tablespoons kosher salt
¼ cup (60ml) canola oil
1 tablespoon butter
3 tablespoons finely grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 tablespoon thinly sliced fresh chives
1 teaspoon finely grated lemon zest
1 teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
1 teaspoon sea salt
½ cup (120ml) horseradish cream
1. Make the Horseradish Cream: In a bowl, whisk together the sour cream, mayonnaise, horseradish, Worcestershire, Tabasco, salt and pepper. Store in the refrigerator for up to five days.
2. Make the Potatoes: In a medium saucepan, combine the potatoes, kosher salt and 4 cups (960ml) water. Bring to a boil over high heat. Reduce the heat to a gentle simmer and cook until the potatoes are cooked through but still firm, 10 to 12 minutes. Drain the potatoes and put them in the refrigerator to cool.
3. Cut the potatoes into 1-inch bite-size pieces. Using the palm of your hand, gently press the potatoes to flatten them.
4. In a large cast-iron skillet, heat the oil over medium-high heat until very hot. Add the potatoes and arrange them in a single layer. Cook until golden brown, about 5 minutes. Flip them over and continue to cook for another 5 minutes, occasionally shaking the pan. You are looking for an even golden-brown color on both sides.
5. Pour out the excess oil and add the butter to the pan. When the butter is melted, remove the pan from the heat. Add the cheese, parsley, chives, lemon zest, smoked paprika and pepper, and toss to coat the potatoes in the still-warm pan so that the cheese starts to melt. Sprinkle the potatoes with the sea salt. Serve immediately with a big fat dollop of horseradish cream.