What are smashed potatoes?

Don't confuse smashed potatoes with mashed potatoes! Smashed potatoes can be made from any type of potato ; here, we use bite-sized baby yellow potatoes. They're first boiled just until tender, then smashed to a half-inch thickness and roasted on a sheet pan with plenty of olive oil. Smashing the potatoes increases their surface area and produces a nubby exterior for maximum crispiness; since they've been boiled, the centers remain creamy and yielding.

How do you pickle something quickly?

Crunchy, tangy quick-pickled vegetables make a great topping for these smashed potatoes. Also called refrigerator pickles, the pickles here are simply covered in a brine made from equal parts water and vinegar and chilled for at least two hours. Fermented pickles, on the other hand, go through a curing process that takes several weeks.

Crispy Smashed Potatoes with Pickles and Gin-Spiked Sour Cream Recipe

Active Time:

40 mins

Total Time:

3 hrs 55 mins

Servings:

Crispy on the outside and creamy within, smashed baby yellow potatoes are the ideal vehicle for a variety of toppings. Dollops of gin-spiked sour cream; sprinkles of salmon roe, chives, dill, and parsley; and quick-pickled turnip, beet, and cauliflower make these colorful bites a blast to eat.

Frequently Asked Questions

What are smashed potatoes?

Don't confuse smashed potatoes with mashed potatoes! Smashed potatoes can be made from any type of potato; here, we use bite-sized baby yellow potatoes. They're first boiled just until tender, then smashed to a half-inch thickness and roasted on a sheet pan with plenty of olive oil. Smashing the potatoes increases their surface area and produces a nubby exterior for maximum crispiness; since they've been boiled, the centers remain creamy and yielding.
How do you pickle something quickly?

Crunchy, tangy quick-pickled vegetables make a great topping for these smashed potatoes. Also called refrigerator pickles, the pickles here are simply covered in a brine made from equal parts water and vinegar and chilled for at least two hours. Fermented pickles, on the other hand, go through a curing process that takes several weeks.

Notes from the Food & Wine Test Kitchen

To prevent the potatoes from falling apart when smashed, be sure to boil them only until just tender. Once boiled and drained, let the potatoes cool for five minutes — not only will this make them easier to handle, but they'll dry out a bit as they release steam, contributing to the finished potatoes' crisp exteriors.

Make ahead

Pickles can be made and refrigerated up to one week in advance.

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Ingredients

Pickles

2 cups small (about 1-inch) cauliflower florets
1 medium turnip, peeled and cut into 1/4-inch cubes (about 1 1/2 cups)
1 1/4 cups white vinegar
1 1/4 cups water
3 tablespoons honey
2 tablespoons kosher salt
1 1/2 teaspoons ground cumin
1/2 teaspoon coarsely ground black pepper
2 fresh or dried bay leaves
1 tablespoon ground turmeric
1 small red beet, peeled and cut into 2- x 1/8- x 1/8-inch matchsticks (about 3/4 cup)

Potatoes

1 1/2 pounds baby yellow potatoes
10 cups water, or as needed
2 tablespoons plus 1 teaspoon kosher salt, divided
1/3 cup olive oil, plus more for greasing
1/4 teaspoon black pepper

Gin-Spiked Sour Cream

1/2 cup sour cream
2 teaspoons gin
1 teaspoon grated lemon zest

Additional Ingredients

Salmon roe, sliced fresh chives, dill sprigs, and chopped fresh flat-leaf parsley, for serving

Directions

Make the pickles

Place cauliflower and turnip in two separate medium-size heatproof bowls; set aside. Bring vinegar, 1 1/4 cups water, honey, salt, cumin, pepper, and bay leaves to a boil in a small saucepan over medium. Reduce heat to low; simmer, stirring occasionally, until salt dissolves, 2 to 3 minutes. Remove from heat. Pour half of the mixture, including half of the spices and 1 bay leaf, over turnip in one bowl; set bowl aside. Add turmeric to remaining mixture in saucepan. Return to heat over low; simmer, stirring occasionally, 2 minutes. Pour turmeric liquid with remaining spices and bay leaf over cauliflower in remaining bowl. Let stand 20 minutes.
Using a slotted spoon, transfer turnip to a pint-size wide-mouth jar. Place beet matchsticks in jar on turnip, and carefully pour turnip pickling liquid to cover; discard any excess pickling liquid. Using a slotted spoon, transfer cauliflower to a second pint-size wide-mouth jar; repeat with turmeric pickling liquid. Seal jars and chill at least 2 hours or, preferably, 1 day.

Make the potatoes

Place potatoes in a large pot and add about 10 cups water to fully submerge them. Add 2 tablespoons salt. Bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are tender when pierced with a fork, 15 to 17 minutes. Drain potatoes and let cool 5 minutes.
Preheat oven to 450°F. Pour oil evenly onto a large rimmed baking sheet; sprinkle with pepper and remaining 1 teaspoon salt. Set baking sheet aside. Lightly grease the bottom of a wide drinking glass or 1-cup dry measuring cup with oil. Working with 1 potato at a time, smash potatoes using bottom of glass to about 1/2-inch thickness, re-greasing glass as needed. Transfer smashed potatoes to prepared baking sheet and swirl to coat in oil. Flip potatoes over and arrange at least 1/2 inch apart on baking sheet. Bake in preheated oven until potato bottoms start to crisp and turn golden, 20 to 25 minutes. Carefully flip potatoes and bake until deep golden and crispy, 15 to 20 minutes.

Meanwhile, make the gin-spiked sour cream

Stir together sour cream, gin, and lemon zest in a small bowl. Cover and chill until ready to use or up to 4 hours.
Arrange smashed potatoes on a platter. Top each with about 1 teaspoon gin-spiked sour cream. Top with any combination of drained pickles and salmon roe. Garnish with chives, dill, and parsley.

Originally appeared: November 2021