Smashed Potatoes w/ Green Sauce
Method:
Put the potatoes in a pot with about ½ cup white vinegar, plenty of salt and enough water to cover them by about 1 inch. Bring to a gentle boil and cook, covered, for 15 minutes until fork tender. Drain and let cool and dry completely. Preheat the oven to 220°C (425°F). Spread the potatoes on a rimmed baking sheet and gently smash each one with a jar or heavy cup. Drizzle with avocado oil, brush it around and season with salt, paprika and black pepper. Roast on the middle rack for 20 minutes. Meanwhile, blend the basil, parsley, shallots, garlic, lemon juice and zest, olive oil, red wine vinegar, chili flakes, salt and pepper into a green sauce. Brush the warm potatoes with the sauce, sprinkle with parmesan and top with fresh parsley or chives.
Ingredients:
- potato 907 (g)
- white vinegar 120 (ml)
- avocado oil 3 (tbsp)
- salt 1 (tsp)
- paprika powder 1 (tsp)
- black pepper 1 (pinch)
- fresh basil 2 (cups)
- fresh parsley 1 (bunch)
- shallot 3 (tbsp)
- garlic 2 (cloves)
- lemon juice 2 (tbsp)
- olive oil 0.5 (cups)
- red wine vinegar 2 (tbsp)
- chili flakes 1 (pinch)
- salt 0.75 (tsp)
- black pepper 1 (pinch)
- parmesan cheese 0.25 (cups)
- fresh parsley 1 (pieces)
