Smashed Papas a la Provenzal
Baby Yukons boiled tender, smashed flat, and roasted until the craggy edges turn shatter-crisp while the centers stay creamy. A raw garlic-and-parsley provenzal goes on at the end, sharp and green against the hot potato, with red wine vinegar and a pinch of red pepper flakes keeping every bite bright.
Prep time
10 min
Cook time
48 min
Total time
58 min
Servings
Ingredients
Potatoes
- baby Yukon gold potatoes
- olive oil
- salt
- black pepper
The Provenzal
- cloves garlic, finely minced
- flat-leaf parsley, finely chopped (packed)
- olive oil
- red wine vinegar
- red pepper flakes
- salt
Instructions
- 1
Preheat oven to 450°F (230°C).
- 2
Boil the baby potatoes in well-salted water until fork-tender, 16 minutes.
- 3
Drain and let them steam off and dry for 5 minutes.
- 4
Oil a sheet pan. Arrange the potatoes with space between them and smash each to about 1/2 inch with the bottom of a glass or a masher. Drizzle with olive oil, salt, and pepper.
- 5
Roast 25 minutes, until deeply golden and crisp at the edges.
- 6
While the potatoes roast, stir together the garlic, parsley, olive oil, vinegar, red pepper flakes, and salt in a small bowl.
- 7
Spoon the provenzal over the hot potatoes and return to the oven 2 minutes to take the raw edge off the garlic.
- 8
Serve immediately.
Notes
Yukon golds specifically are recommended because they have a sweet flesh that plays nice with the acid of the Provenzal Don't add the provenzal until the end; roasting raw garlic at 450°F burns it, and the point is fresh, sharp garlic against the crisp potato. Smashing while still hot gets you flatter potatoes and more crisp surface.
Nutrition
per servingCalories
328 kcal
Protein
5 g
Carbs
41 g
Fat
16 g
Fiber
6 g
Sodium
730 mg