epicurious5.0
Crispy Smashed New Potatoes With Lime, Cilantro, and Spices
In this crispy spiced potatoes recipe, new potatoes are boiled in salted water until just soft, then smashed and pan-fried until they are crispy.
👥 8 Servings👤 Vishwesh Bhatt📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pot
- ●colander
- ●knife
- ●pan
- ●frying pan
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Preheat the oven to 450°F.
2
Fill a large pot three-quarters full with water. Add 1 tsp. salt and the potatoes and bring to a boil over high heat. Reduce the heat to medium-low and simmer until a knife easily pierces the largest potato, 12 to ⏱️ 15 minutes. Drain the potatoes in a colander and set aside to cool.
. salt, divided2 tsp
3
Toast the coriander seeds in a small, dry pan over medium heat for about ⏱️ 1 minute. Add the cumin seeds and fennel seeds and toast, shaking the pan gently so that the seeds toast evenly and do not burn, until all the spices are fragrant, about 1 more minute. Remove from the heat and, when cool enough to handle, grind in a spice grinder or coffee grinder, or with a mortar and pestle. Set aside.
4
Once the potatoes are dry and cool enough to handle, smash them lightly with the bottom of a small frying pan, flattening them. Do not break them up completely.
5
In a large mixing bowl, toss the smashed potatoes with the oil, lime zest, toasted spice mixture, cayenne, cinnamon, and remaining 1 tsp. salt until nicely coated. Arrange in a single layer on a sheet pan and roast in the oven for 6 to ⏱️ 8 minutes, until the potatoes are crispy and golden brown on the outside. Transfer the potatoes to a large platter for serving, then top with a squeeze of lime juice, a sprinkle of chopped cilantro, and a few pinches of flaky sea salt.
. salt, divided2 tspFlaky sea salt, for sprinkling
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...