Crushed Potatoes With Tahini-Garlic Sauce Recipe

August 2024 · 3 minute read
Democracy Dies in Darknessclock1 hour courseSideStart CookingComment on this storyAdd to your saved recipesBy Matt Brooks

With crispy edges and creamy interiors, these smashed potatoes offer the best of both spud worlds. The potatoes are boiled, crushed and then roasted at high heat for a twice-cooked but largely hands-off preparation. A nutty tahini-garlic sauce with fresh parsley gets dolloped over top for a lovely mix of textures. These make an excellent holiday side dish as an alternative to mashed potatoes.

Look for similarly sized potatoes to ensure uniform cooking.

Make ahead: The potatoes can be boiled up to 3 days in advance and refrigerated before crushing and roasting. The sauce can be made up to 2 days in advance and refrigerated in an airtight container. Remove the sauce from the refrigerator for about 20 minutes before serving to take the chill off, and stir before serving.

Storage: The crushed potatoes and sauce can be refrigerated separately for up to 4 days and 2 days, respectively.

From deputy Food editor Matt Brooks.

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Ingredients

measuring cup

Servings: 4 (makes 1 cup sauce)

For the potatoes

For the sauce

Directions

Time Icon Active: 20 mins| Total: 1 hour

  • Step 1

    Make the potatoes: Position a rack in the middle of the oven and preheat to 450 degrees. Line a large sheet pan with parchment paper and set aside.

  • Step 2

    Bring a medium saucepan of water to a boil over high heat. Add the potatoes and cook until tender, 15 to 20 minutes. Remove from the heat and drain the potatoes.

  • Step 3

    Spread the potatoes and garlic cloves (for the sauce) on the prepared sheet pan. Using the bottom of a glass or mug, carefully crush each potato. Try to keep as much skin on the potatoes as possible (it will crisp up in the oven); leave space between the potatoes for even roasting.

  • Step 4

    Brush the tops of the potatoes and the garlic with the oil, and evenly sprinkle the salt and pepper. Roast for 15 minutes, or until the potatoes are golden brown, with crisp edges, and the garlic softens. Transfer the garlic to a plate and let cool. Flip the potatoes (it’s okay if they break apart a bit) and roast for an additional 5 minutes, or until crisp on the other side.

  • Step 5

    Make the sauce: While the potatoes are roasting, in a medium bowl, whisk together the yogurt, tahini, lemon zest, lemon juice, parsley, sumac, salt and pepper until thoroughly combined. Add the roasted garlic to the mixture and, using a spoon, mash it into the sauce, stirring until it is evenly distributed.

  • Step 6

    Transfer the potatoes to a platter and serve with the sauce on the side. Alternatively, you can serve the potatoes on individual plates, with dollops of sauce on each potato.

    • Substitutions

    Yellow baby potatoes >> Fingerling potatoes, baby new potatoes or small Yukon gold potatoes (you may need to adjust the boiling and roasting time depending on their size)
    Sumac >> Add an additional 1/2 teaspoon of lemon zest
    Parsley >> Mint, thyme or a combination of your favorite fresh herbs

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    Nutritional Facts

    Per serving (2 to 3 potatoes, with 1/4 cup sauce)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From deputy Food editor Matt Brooks.

    Tested by Matt Brooks.

    Published November 8, 2023

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