I’ve been craving French fries like mad lately. This is nothing new, of course. But I’m on a fairly clean eating program at the moment, seeking to shed my winter fluff, as I affectionately call it. I’ve got a beach vacation coming up, friends, and deep-fried processed food is not on the program.
What is on the program are these magnificently Crispy Smashed Potatoes with Thyme and Tahini-Lemon Sauce. They’re baked in just a little oil until deliciously crisp all over, topped with crunchy salt and fresh aromatic thyme, and served with a luscious, creamy, lemony sauce.
Choose red potatoes, Yukon gold, or any waxy variety, really. Just don’t try this with russet (baking) potatoes, which will turn into mush. I’m using a “petite medley” of red, gold, and purple potatoes, each about the size of a medium egg, which I find is the ideal size. Those cute little grape-size potatoes tend to overcook quickly, and larger sizes are hard to smash.
Cook the potatoes just until they’re tender enough that a fork will easily slide toward the middle, but not so much that they fall apart when pierced. It’s a delicate balance. This takes about 25-30 minutes for me at 9,600 feet, but it might take less time at a lower altitudes. Start checking at 15 minutes.
Note that despite the recipe name, enthusiastically smashing the potatoes will result in shards of half-cooked potato all over your kitchen. To get that perfect evenly crushed shape, press gently but firmly on each potato with some sturdy instrument – the back of a large spoon, a potato masher, or my choice, the flat side of a meat mallet, which has enough surface area to crush the potato evenly.
Make sure you have a nice even coating of oil on your baking sheet, and brush the tops of the potatoes liberally for maximum crispness. Potatoes and salt are best friends, so be generous, too, when you sprinkle your salt on top. You can use any variety of salt you like, but I particularly enjoy the crunch of flaky Maldon sea salt.
The potatoes are perfectly fabulous just like this, eaten with your fingers, but I’m telling you, adding the sauce will blow your mind. The creamy nuttiness of the tahini, infused with lemon, garlic, and a tiny kick from the hot sauce, is absolute perfection with the crispy brown potatoes. You can drizzle it over the top or serve it on the side and dip the crispy shards of potato right in it. Or, you know, both.
Did I mention these are also gluten-free and vegan? And Whole 30 compliant. Mmm-hmm. Clean and indulgent. Make a batch! Let’s eat them at the beach.
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Crispy Smashed Potatoes with Thyme and Tahini-Lemon Sauce
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: about 15 potatoes
Description
Crispy Smashed Potatoes with Thyme and Tahini-Lemon Sauce are not just crisp, creamy, and savory. They’re also vegan, gluten-free, and Whole 30-compliant!
Ingredients
FOR THE POTATOES
1 1/2 lbs red, gold, or other waxy potatoes, each about the size of an egg or slightly smaller
2 TB salt (for boiling water)
1/4 cup olive oil
2-3 tsp flaky sea salt
2 tsp chopped fresh thyme
FOR THE SAUCE
1/2 cup tahini
1/4 cup freshly squeezed lemon juice
2 large cloves garlic, peeled
2 tsp salt
several dashes hot sauce (optional)
Instructions
Fill a large soup or stockpot with water. Add 2 TB salt and bring to a boil. Carefully add potatoes and continue to boil until they’re tender enough to pierce easily to the center with a fork. This can take anywhere from 15-30 mins, depending on your elevation.
While the potatoes are boiling, preheat your oven to 475 degrees. On a rimmed baking sheet, pour 1/4 cup of olive oil and turn pan to coat evenly.
When potatoes are tender, use a slotted spoon to remove from the pot and allow them to drain briefly on paper towels or in a colander. When they’re cool enough to handle, place potatoes on the oiled baking sheet, leaving a bit of room between each. Using the flat side of a meat mallet or the back of a large spoon, carefully and firmly press down on each potato until it flattens and splays, being careful to keep it (mostly) in one piece. Brush tops with oil (I use a pastry brush to pick oil up from the bottom of the pan) and sprinkle generously with salt and thyme.
Bake at 475 degrees until potatoes are brown and crisp around the edges, 20-25 minutes. Remove and drain on paper towels.
While the potatoes are crisping, make the sauce: place tahini, lemon juice, garlic, salt, and hot sauce (if using) in a blender or food processor and blitz until all ingredients are fully pureed. If sauce is too thick, add water, a couple of tablespoons at a time, until the consistency is thick but pourable. Taste and adjust seasonings if needed – you may wish for more salt, hot sauce, or lemon.
Serve potatoes warm, with sauce drizzled on top or on the side for dipping.
Notes
… when choosing fresh thyme, look for sprigs that have long, woody stems, which are much easier to remove the leaves from.
… the tahini lemon sauce gets even better once all its ingredients have really melded, so feel free to make it in advance
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