These crispy smashed potatoes served with an addictive hatch chile tomatillo crema are perfect for game time or anytime. The recipe is grain free and there’s a paleo vegan version, too!
Have you ever smashed a potato? If not, you’re missing out. It’s an easy and fun way to get roasted potatoes that are actually crispy, and shaped like beautifully abstract flowers to boot.I saw this smashed potatoes idea over on Oh She Glows about a year ago, pinned it enthusiastically, thought about it often, and didn’t actually try it until last week. That’s one of the perils of reading as many food blogs as I do: there are so many great recipes to try, and so little time!
As soon as I dipped a spoon into the bowl of the food processor to get a taste of this crema, all my misgivings about its color faded away. It is GOOD–good plain on a spoon and downright amazing on these smashed potatoes. This recipe makes more crema than you could probably eat with 2 pounds of potatoes, although there’s no judgment here either way. If, like me, you have extra crema, it’s a perfect dip for chips, crudites, wings, you name it. It’s also great on top of any kind of burrito bowl-type meal.
Hatch Chile Tomatillo Crema
Yield: About 2 cups
Prep time: 10 minutes
Cook time: 15 minutes
3/4 pound (12 ounces) fresh tomatillos, husked and halved
1 large shallot or 1 small onion, peeled and quartered
4-6 cloves garlic, peeled
2 Hatch chiles (substitute 1 large poblano pepper if Hatch chiles are not available)
2-3 tablespoons lime juice, to taste
3 tablespoons extra virgin olive oil
1/2 cup sour cream* or homemade cashew sour cream for a vegan version
1 teaspoon flaky sea salt, or to taste
Freshly ground black pepper, to taste
*I like Green Valley Organics lactose-free sour cream, which I buy at Whole Foods.
Heat a grill pan or cast iron skillet over high heat. Brush the pan with olive oil and add the tomatillo halves, onion pieces, garlic cloves, and chiles. Cook for about 5 minutes, until blistered on the bottom, and then flip and cook until blistered on the other side. Transfer the vegetables to a heatproof plate or bowl once they’re charred and soft. The peppers will likely need a few more minutes after the other vegetables are done.
Add the tomatillos, shallots, and garlic to the bowl of a food processor. Let the peppers cool until you can handle them. Wearing gloves to protect your hands, stem, peel, and deseed the peppers. Don’t worry if a few seeds or patches of skin remain. Add the peppers and all the remaining ingredients to the food processor and process until smooth. Taste and adjust for seasonings as desired.
Yield: 3-4 servings
Prep time: 5 minutes
Cook time: 45 minutes
Ingredients (adapted from Oh She Glows):
2 pounds new potatoes or other small potatoes
Extra virgin olive oil
Freshly ground black pepper
Chopped fresh basil or cilantro, for serving
Place the potatoes in a medium saucepan with water to cover and a few pinches of sea salt. Bring to a boil over high heat, then reduce the heat and simmer for 15-20 minutes, until the potatoes are tender. About halfway through the simmering time, preheat the oven to 450°F. Drain the potatoes and let them cool for a few minutes.
Grease a baking sheet (lined with parchment for easy clean up) with a little bit of olive oil. Put the potatoes on the baking sheet and smash them with the bottom of a glass so they burst. You want to flatten them to less than half an inch thick. Drizzle a generous amount of olive oil on top of the potatoes, and sprinkle on sea salt and black pepper. Roast for 20-25 minutes, until the potatoes are browned in spots on top. If you peek underneath, they should be nice and brown on the bottom.
Sprinkle your herb of choice onto the potatoes. Serve hot with the hatch chile tomatillo crema drizzled on top or on the side for dipping.
These potatoes are best right away, but leftovers are still delicious (albeit slightly less crunchy) if you reheat them for 10-15 minutes in a 450°F oven.