Krispy Smashed Potatoes with Walnut Dressing: A Recipe to Die For

As I stood in front of my stovetop, surrounded by the aroma of sizzling garlic and oil, I knew that today was going to be a special day. The combination of flavors and textures that I had in mind would surely delight even the most discerning palates. My journey began with a simple yet crucial step: pulling the potatoes off the heat. I carefully transferred them from the hot pan to a bowl, making sure not to burn myself in the process. This was a delicate maneuver, one that required precision and patience. But the end result would be worth it – crispy on the outside, fluffy on the inside, these smashed potatoes would be a revelation.

Next, I turned my attention to the garlic clove, which I grated into the bowl with a flourish. The residual heat from the oil would cook the garlic, mellowing out its pungency and blending it seamlessly with the other ingredients. As I watched, the bits of garlic began to sizzle and dance in the oil, releasing their full flavor potential. It was like magic, and I couldn't wait to taste the results. Alongside the garlic, I added a couple of tablespoons of golden raisins, which would plump up in the heat of the oil, adding natural sweetness and depth to the dish.

The final ingredient, four teaspoons of Aleppo pepper – a mild chili flake that added a subtle kick to the proceedings – was sprinkled in with care. For those who are unsure about using chili flakes, I'd recommend starting with half the amount recommended here, as this particular pepper has a distinct flavor profile that can quickly overwhelm. But trust me, the payoff is well worth the investment. As I tasted the sauce, I knew that it was going to be special – the combination of flavors and textures was nothing short of sublime.

Now, let's talk about the potatoes themselves. I'd boiled them until they were partially cooked, then smashed them with a spatula on the stovetop, creating a crispy exterior that gave way to fluffy, yellow interior. They looked perfect, but I knew that they still needed a bit more love. A sprinkle of salt was all they required, and suddenly they seemed like the star of the show.

The pièce de résistance, however, was the walnut sauce. By mashing walnuts with garlic, lemon juice, sour cream, and a pinch of salt, I'd created a rich and creamy condiment that would tie the whole dish together. It's amazing how something as simple as a handful of walnuts can elevate a meal from good to great.

As I began to assemble the dish, I couldn't help but feel a sense of excitement. This was going to be a showstopper, a real crowd-pleaser. And yet, despite its complexity, the recipe was surprisingly easy to execute. The potatoes could be boiled and smashed in advance, leaving only the sauce and garnishes to be made just before serving.

Finally, I topped my platter with a swoop of sour cream, followed by a sprinkle of fresh herbs – dill or parsley worked beautifully here – and a squeeze of lemon juice for good measure. The result was nothing short of breathtaking – a symphony of flavors and textures that would leave anyone who tasted it begging for more.

The verdict? These krispy smashed potatoes with walnut dressing are the real deal. Whether you're entertaining guests or simply looking to spice up your meal routine, this recipe is sure to impress. And if you happen to find yourself on a street corner, surrounded by the sights and sounds of the city, don't be surprised if you stumble upon me, enthusiastically devouring these crispy, creamy, utterly addictive potatoes.

"WEBVTTKind: captionsLanguage: enthis glass of water has never tasted more delicious in my life and I don't know why there's no reason I'm ferociously thirsty right now but dammit some good water we're here to talk about crispy mashed potatoes with walnut dressing it's actually called a walnut dressing in the recipe title which I don't think does it justice it's chopped up walnuts that get fried in olive oil with a bunch of anchovies and then they get tossed with garlic and then golden raisins and chili flakes get all mixed in so it's crunchy its briny umami sweet spicy and that whole thing gets drizzled over crispy potatoes on top of sour cream what's not to love how are you excited okay so the thing about these potatoes is they're getting cooked two ways first it'll be simmered on the stovetop in heavily salted water and then they'll get drained and cooked in the oven at high heat at 450 so that they draw out all the moisture and crisp up you could use any size Yukon Gold potatoes the cook time will differ so you keep an eye on them but I have two pounds here Yukon Golds dry out really nicely and achieve that nice crisp exterior but all the while I maintain a really creamy interior and it's that contrast that you really love so I'm covering these with about three to four quarts of water cold water and then you know you're gonna hate this but I'm gonna put one cup of salt in here an entire pub whole yeah it's a lot one cup but if you think about how much of the salt is gonna get left behind in the water when we drain it off it's really not that much so I'm going to bring this up over medium-high heat and when it comes up to a simmer I'll reduce it down and will maintain the simmer until they're just work tender so it has been about 15 minutes of simmering and as you can see they're fork-tender so I'm gonna drain these now oh that was almost so bad all right I spilled a little boiling water on my body okay so I'm gonna leave these in here just a couple of minutes they are going to let off some of their steam and all that excess moisture if we give them a chance to do that there's a better chance that they'll get nice and crispy so just a couple of minutes here so here is a cool mashie mix masterson technique where you put all of the potatoes on one tray and then you take another tray and you put it on top and you push down you got smashed potatoes so now I'm going to drizzle 1/3 of a cup of olive oil over these which is quite a bit of olive oil but you want to make sure that all of the little nooks and crannies get coated in the oil so oops it's okay if some of them break apart as you flip them and make sure they're all coated and then seasoning them again with salt it doesn't have to be super super generous this time because we did get a lot of seasoning in there as we cook them and some black pepper and then into a 450-degree of it and those will cook there for 30 to 40 minutes depending on how hot your oven is so keep an eye on things so that dressing that I was talking about starts with 1/2 a cup of coarsely chopped walnuts the main objective here is to make sure that they're all chopped about the same size so that they cook evenly in the olive oil if there all sorts of different sizes the little ones will burn first so that's kind of what you're after the remaining 1/3 of a cup of olive oil goes into this small saucepan with almond walnuts and two anchovy fillets or T's man really pulling through with the Chobe fork not all anchovy jars come with the Chobe fork a torque so two oil pack two anchovy fillet is going in right here and you don't need to chop them up because by the time this all gets cooked out and nice and toasty the anchovies will fry and they'll sort of just disintegrate into the oil I don't think that this is a very jovial dish so if you're just a little wary of them but not totally sure I would go for it because there's only two of them in a whole slew of other things happening and it really just gives it this awesome background umami note it's not that it's fishy so just give it a try okay this is the burner that ticks and this is the burner that does not tick okay so medium-low heat stirring to combine it all we just gotta be patient here I mean nothing's happening in this pot right now let's be honest moments it's on the end goal here is a soft spot full of deeply golden-brown toasted walnuts and no visible evidence of full anchovy fillets but just an awareness of the fact that they have fried out in the oil and have dispersed throughout at all it'll take five six seven minutes it's tuna that's my dog okay so back to the pot these have been toasting for I would say three minutes and as you can see the anchovies are nowhere to be found because they have dispersed and they're just frying out in the oil and creating this really delicious depth of flavor here so I'm gonna keep toasting these a couple minutes longer I really like oh very well toasted nut something you should know about me and these are still pretty blonde so take them further now they're getting nice and tough and dark so I'm gonna pull them off the heat here and stop the cooking by pouring them into a bowl back to the counter okay so this is very hot so just be careful when you're transferring but getting them out of the hot pan if they feel like they're getting too dark is a great way to halt the cooking and then I have one garlic clove here while everything is still super hot in here I'm going to grate right into this bowl and the heat the residual heat from the oil is going to cook the garlic because it's so finely grated and just mellow out that raw flavor here it's is also cool do you hear it sizzle do you see it sizzle bits look oh look at the wrong camera can you hear this is all okay I have a couple of tablespoons of golden raisins here which in the heat of this oil are also gonna kind of plump up okay and then four teaspoons of Aleppo pepper which is a very mild chili flake which is why you can use so much if you don't have a lip of pepper and you only have red chili flake definitely hold back I would probably say start with 1/2 a teaspoon of just regular Italian peperoncino chili flake but also it's a great time to invest in Aleppo one of the great dried chilies of the world I don't know it's just cool just a little bit before I taste it and then I'll season it with salt as it needs in the meantime let's check on the potatoes all right let's check on the potatoes which are looking super delish they have all the nooks and cranny's feel like they got nice and golden brown and crisp but you can tell there's still some fleshy fluffy yellow interior there and they're not totally cooked through so I'm gonna call it on those seasoning this is a little bit of salt now man I love that sauce oh man so since there are a lot of pretty intense flavors over here the garlic that walnuts the chilies the anchovies I think it's really nice to melt all that out with sour cream also sour cream and potatoes a natural pairing so I'm just gonna cover the bottom of my serving platter with some swooshes of sour cream so that every potato gets a little bit of love so now these guys over top this is a great entertaining dish because you can do the boiling and the Smashing in advance and then just throw them in the oven you know for the last like 30 40 minutes before serving you can also make the walnut sauce in advance the sour cream made itself so you don't worry about that okay just gonna spoon this over and you know there's a lot of flavor in the oil that is left behind here so feel free to just drizzle that kind of all over it as well and let it cool in some of those areas it'll mix with the sour cream and do some magical things and then lastly whatever herbs you have on hand add a nice kind of fresh element since there's so many roasty-toasty flavors happening and I have dill and parsley that I'm gonna use today but yeah literally anything would be great it's also it makes it more beautiful and then to brighten it all up a couple of lemon wedges that's it folks Krispy smashed potatoes with walnut dressing where is my perfect potat can you hear the crack drew me to do this thing again look Alex Shalini and Arabic Eric Alex Shalini and Andy Bertani are both here my lucky day like I was just on the street and there's this spider sense tingling as like you're like 30 crispy smashed potatoes now I'm making myself a bite so I hope you don't think I'm making this for you you gotta get yourself a fork girl pop a sweet you know what I mean amongst all the savory yeah I'm just here for it you guys I will say this there have been three people doing videos today what was about to be really good for dishes one of them main to do this is by far the best thing you heard it here first by far the best those other people who are like so good love the heat love the heat dried chilies but they love the he just range of texture he has so many gestures and then you got like the in-between creamy and crunchy of the potato then the real curve and in the leap year what don't you have you have it all you got it off I love them I will eat these tonight after putting them in the to-go container storing in the fridge so that they saw a gout and I won't be able to rechristen because there's all the sour cream and everything so I'm just gonna eat them soggy that's how much I love them thank you I mean sort of chaos in here today absolutethis glass of water has never tasted more delicious in my life and I don't know why there's no reason I'm ferociously thirsty right now but dammit some good water we're here to talk about crispy mashed potatoes with walnut dressing it's actually called a walnut dressing in the recipe title which I don't think does it justice it's chopped up walnuts that get fried in olive oil with a bunch of anchovies and then they get tossed with garlic and then golden raisins and chili flakes get all mixed in so it's crunchy its briny umami sweet spicy and that whole thing gets drizzled over crispy potatoes on top of sour cream what's not to love how are you excited okay so the thing about these potatoes is they're getting cooked two ways first it'll be simmered on the stovetop in heavily salted water and then they'll get drained and cooked in the oven at high heat at 450 so that they draw out all the moisture and crisp up you could use any size Yukon Gold potatoes the cook time will differ so you keep an eye on them but I have two pounds here Yukon Golds dry out really nicely and achieve that nice crisp exterior but all the while I maintain a really creamy interior and it's that contrast that you really love so I'm covering these with about three to four quarts of water cold water and then you know you're gonna hate this but I'm gonna put one cup of salt in here an entire pub whole yeah it's a lot one cup but if you think about how much of the salt is gonna get left behind in the water when we drain it off it's really not that much so I'm going to bring this up over medium-high heat and when it comes up to a simmer I'll reduce it down and will maintain the simmer until they're just work tender so it has been about 15 minutes of simmering and as you can see they're fork-tender so I'm gonna drain these now oh that was almost so bad all right I spilled a little boiling water on my body okay so I'm gonna leave these in here just a couple of minutes they are going to let off some of their steam and all that excess moisture if we give them a chance to do that there's a better chance that they'll get nice and crispy so just a couple of minutes here so here is a cool mashie mix masterson technique where you put all of the potatoes on one tray and then you take another tray and you put it on top and you push down you got smashed potatoes so now I'm going to drizzle 1/3 of a cup of olive oil over these which is quite a bit of olive oil but you want to make sure that all of the little nooks and crannies get coated in the oil so oops it's okay if some of them break apart as you flip them and make sure they're all coated and then seasoning them again with salt it doesn't have to be super super generous this time because we did get a lot of seasoning in there as we cook them and some black pepper and then into a 450-degree of it and those will cook there for 30 to 40 minutes depending on how hot your oven is so keep an eye on things so that dressing that I was talking about starts with 1/2 a cup of coarsely chopped walnuts the main objective here is to make sure that they're all chopped about the same size so that they cook evenly in the olive oil if there all sorts of different sizes the little ones will burn first so that's kind of what you're after the remaining 1/3 of a cup of olive oil goes into this small saucepan with almond walnuts and two anchovy fillets or T's man really pulling through with the Chobe fork not all anchovy jars come with the Chobe fork a torque so two oil pack two anchovy fillet is going in right here and you don't need to chop them up because by the time this all gets cooked out and nice and toasty the anchovies will fry and they'll sort of just disintegrate into the oil I don't think that this is a very jovial dish so if you're just a little wary of them but not totally sure I would go for it because there's only two of them in a whole slew of other things happening and it really just gives it this awesome background umami note it's not that it's fishy so just give it a try okay this is the burner that ticks and this is the burner that does not tick okay so medium-low heat stirring to combine it all we just gotta be patient here I mean nothing's happening in this pot right now let's be honest moments it's on the end goal here is a soft spot full of deeply golden-brown toasted walnuts and no visible evidence of full anchovy fillets but just an awareness of the fact that they have fried out in the oil and have dispersed throughout at all it'll take five six seven minutes it's tuna that's my dog okay so back to the pot these have been toasting for I would say three minutes and as you can see the anchovies are nowhere to be found because they have dispersed and they're just frying out in the oil and creating this really delicious depth of flavor here so I'm gonna keep toasting these a couple minutes longer I really like oh very well toasted nut something you should know about me and these are still pretty blonde so take them further now they're getting nice and tough and dark so I'm gonna pull them off the heat here and stop the cooking by pouring them into a bowl back to the counter okay so this is very hot so just be careful when you're transferring but getting them out of the hot pan if they feel like they're getting too dark is a great way to halt the cooking and then I have one garlic clove here while everything is still super hot in here I'm going to grate right into this bowl and the heat the residual heat from the oil is going to cook the garlic because it's so finely grated and just mellow out that raw flavor here it's is also cool do you hear it sizzle do you see it sizzle bits look oh look at the wrong camera can you hear this is all okay I have a couple of tablespoons of golden raisins here which in the heat of this oil are also gonna kind of plump up okay and then four teaspoons of Aleppo pepper which is a very mild chili flake which is why you can use so much if you don't have a lip of pepper and you only have red chili flake definitely hold back I would probably say start with 1/2 a teaspoon of just regular Italian peperoncino chili flake but also it's a great time to invest in Aleppo one of the great dried chilies of the world I don't know it's just cool just a little bit before I taste it and then I'll season it with salt as it needs in the meantime let's check on the potatoes all right let's check on the potatoes which are looking super delish they have all the nooks and cranny's feel like they got nice and golden brown and crisp but you can tell there's still some fleshy fluffy yellow interior there and they're not totally cooked through so I'm gonna call it on those seasoning this is a little bit of salt now man I love that sauce oh man so since there are a lot of pretty intense flavors over here the garlic that walnuts the chilies the anchovies I think it's really nice to melt all that out with sour cream also sour cream and potatoes a natural pairing so I'm just gonna cover the bottom of my serving platter with some swooshes of sour cream so that every potato gets a little bit of love so now these guys over top this is a great entertaining dish because you can do the boiling and the Smashing in advance and then just throw them in the oven you know for the last like 30 40 minutes before serving you can also make the walnut sauce in advance the sour cream made itself so you don't worry about that okay just gonna spoon this over and you know there's a lot of flavor in the oil that is left behind here so feel free to just drizzle that kind of all over it as well and let it cool in some of those areas it'll mix with the sour cream and do some magical things and then lastly whatever herbs you have on hand add a nice kind of fresh element since there's so many roasty-toasty flavors happening and I have dill and parsley that I'm gonna use today but yeah literally anything would be great it's also it makes it more beautiful and then to brighten it all up a couple of lemon wedges that's it folks Krispy smashed potatoes with walnut dressing where is my perfect potat can you hear the crack drew me to do this thing again look Alex Shalini and Arabic Eric Alex Shalini and Andy Bertani are both here my lucky day like I was just on the street and there's this spider sense tingling as like you're like 30 crispy smashed potatoes now I'm making myself a bite so I hope you don't think I'm making this for you you gotta get yourself a fork girl pop a sweet you know what I mean amongst all the savory yeah I'm just here for it you guys I will say this there have been three people doing videos today what was about to be really good for dishes one of them main to do this is by far the best thing you heard it here first by far the best those other people who are like so good love the heat love the heat dried chilies but they love the he just range of texture he has so many gestures and then you got like the in-between creamy and crunchy of the potato then the real curve and in the leap year what don't you have you have it all you got it off I love them I will eat these tonight after putting them in the to-go container storing in the fridge so that they saw a gout and I won't be able to rechristen because there's all the sour cream and everything so I'm just gonna eat them soggy that's how much I love them thank you I mean sort of chaos in here today absolute\n"