Side Dish: United States – Crispy Smashed Potatoes with Horseradish-Parmesan Crust

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 15 min

Cook 25 min

Total 40 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
2 tbsp (30 g) kosher salt, divided
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 g) prepared horseradish, well drained
1 tsp (5 ml) garlic powder
1 tsp (5 ml) fresh thyme leaves, chopped
1 / 2 tsp (2.5 ml) freshly ground black pepper
1 / 2 cup (50 g) finely grated Parmesan cheese
Zest of 1 / 2 lemon
2 tbsp (8 g) chopped fresh chives

Show original ingredient measurements

1 1 / 2 lb (680 g) baby Yukon Gold potatoes
2 tbsp (30 g) kosher salt, divided
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 g) prepared horseradish, well drained
1 tsp garlic powder
1 tsp fresh thyme leaves, chopped
1 / 2 tsp freshly ground black pepper
1 / 2 cup (50 g) finely grated Parmesan cheese
Zest of 1 / 2 lemon
2 tbsp (8 g) chopped fresh chives

Instructions

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

Heat oven to 450°F (230°C). Line a large rimmed baking sheet with parchment for easier cleanup.
Place potatoes in a pot, cover with cold water by 1 inch (2.54 cm), and add 1 tablespoon (15 ml) kosher salt. Bring to a boil and cook until fork-tender, 15–20 minutes. Drain and let steam-dry 2 minutes.
Transfer potatoes to the baking sheet and gently smash each to about 1/2-inch (1.27 cm) thickness using the bottom of a glass or a potato masher.
In a small bowl, whisk olive oil, horseradish, garlic powder, thyme, 1 teaspoon (5 ml) kosher salt, and black pepper. Drizzle evenly over the smashed potatoes and gently nudge to coat. Sprinkle Parmesan over the tops.
Roast until the edges are deeply golden and crisp, 20–25 minutes.
Finish with lemon zest and chives. Serve hot alongside the steak; the potatoes welcome a spoon of steak jus if desired.

Heat oven to 450°F (230°C). Line a large rimmed baking sheet with parchment for easier cleanup.
Place potatoes in a pot, cover with cold water by 1 inch, and add 1 tablespoon kosher salt. Bring to a boil and cook until fork-tender, 15–20 minutes. Drain and let steam-dry 2 minutes.
Transfer potatoes to the baking sheet and gently smash each to about 1/2-inch thickness using the bottom of a glass or a potato masher.
In a small bowl, whisk olive oil, horseradish, garlic powder, thyme, 1 teaspoon kosher salt, and black pepper. Drizzle evenly over the smashed potatoes and gently nudge to coat. Sprinkle Parmesan over the tops.
Roast until the edges are deeply golden and crisp, 20–25 minutes.
Finish with lemon zest and chives. Serve hot alongside the steak; the potatoes welcome a spoon of steak jus if desired.