Side Dish: United States – Crispy Smashed Potatoes with Horseradish-Chive Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Additional 5 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 lb (680 g) baby Yukon gold potatoes, scrubbed
1 tbsp (15 ml) kosher salt (for boiling water)
3 tbsp (45 ml) olive oil
1 / 2 tsp (2.5 ml) kosher salt (for seasoning)
1 / 2 tsp (2.5 ml) freshly ground black pepper
2 tbsp (30 ml) prepared horseradish (not creamy)
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) red wine vinegar
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) honey
1 / 4 cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) finely chopped fresh chives
1 tbsp (15 ml) finely chopped fresh parsley
1 / 2 tsp (2.5 ml) lemon zest

Show original ingredient measurements

1 1 / 2 lb (680 g) baby Yukon gold potatoes, scrubbed
1 tbsp kosher salt (for boiling water)
3 tbsp olive oil
1 / 2 tsp kosher salt (for seasoning)
1 / 2 tsp freshly ground black pepper
2 tbsp prepared horseradish (not creamy)
1 tsp Dijon mustard
1 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp honey
1 / 4 cup (60 ml) extra-virgin olive oil
2 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh parsley
1 / 2 tsp lemon zest

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Heat oven to 450°F and position a rack in the middle.
Place potatoes in a pot, cover with cold water by 1 inch (2.54 cm), add 1 tablespoon (15 ml) kosher salt, and bring to a boil. Simmer until just fork-tender, 15–18 minutes. Drain and let steam-dry 5 minutes.
Spread potatoes on a rimmed baking sheet. Use the bottom of a glass to gently smash each to about 1/2-inch (1.27 cm) thick.
Drizzle with 3 tablespoons (45 ml) olive oil and season with 1/2 teaspoon (2.5 ml) kosher salt and 1/2 teaspoon (2.5 ml) black pepper. Roast 20–25 minutes, flipping halfway, until deeply golden and crisp.
Meanwhile, make the vinaigrette: In a bowl, whisk horseradish, Dijon, red wine vinegar, lemon juice, and honey with a pinch of salt and pepper. Slowly whisk in 1/4 cup (60 ml) extra-virgin olive oil until emulsified, then stir in chives, parsley, and lemon zest.
Transfer hot potatoes to a bowl or platter and drizzle with enough vinaigrette to coat (you may have a little left over). Toss gently, taste, and adjust seasoning. Serve immediately alongside the steak.

Heat oven to 450°F and position a rack in the middle.
Place potatoes in a pot, cover with cold water by 1 inch, add 1 tablespoon kosher salt, and bring to a boil. Simmer until just fork-tender, 15–18 minutes. Drain and let steam-dry 5 minutes.
Spread potatoes on a rimmed baking sheet. Use the bottom of a glass to gently smash each to about 1/2-inch thick.
Drizzle with 3 tablespoons olive oil and season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Roast 20–25 minutes, flipping halfway, until deeply golden and crisp.
Meanwhile, make the vinaigrette: In a bowl, whisk horseradish, Dijon, red wine vinegar, lemon juice, and honey with a pinch of salt and pepper. Slowly whisk in 1/4 cup extra-virgin olive oil until emulsified, then stir in chives, parsley, and lemon zest.
Transfer hot potatoes to a bowl or platter and drizzle with enough vinaigrette to coat (you may have a little left over). Toss gently, taste, and adjust seasoning. Serve immediately alongside the steak.