Author: Nicole
For Potatoes
- 1-1/2 pounds baby gold potatoes
- olive oil
- flaky sea salt (such as Maldon)
For Sauce
- ½ cup mayonnaise
- 2 small cloves of garlic, minced
- 2 tablespoons capers, not rinsed and chopped
- 1 tablespoon whole grain Dijon mustard
- zest from 1 lemon
- 2 tablespoons fresh lemon juice (from ~ 1 lemon)
- Freshly ground black pepper
- Preheat oven to 450°F.
- Steam potatoes on top of the stove for 20 to 25 minutes. They are done when you can easily pierce them with a fork.
- Line two cookie sheets with aluminum foil. Using a spray bottle with olive oil or olive oil with a brush grease the aluminum foil. Place a potato on the foil and gently smash it with a fork – pressing it down to a thickness of less than an inch. Repeat for the rest of the potatoes.
- Spray or brush oil over the smashed potatoes. Sprinkle with salt.
- Place on cookie sheets in the oven. Roast until the exteriors are golden and crunchy, approximately 20 to 25 minutes. Switch sheets halfway through if using two different oven racks.
- While potatoes are cooking put all ingredients for the sauce in a bowl and whisk well. Sauce can be made a few hours in advance.
- Serve potatoes straight from the oven with sauce.
* Steaming the potatoes is preferred over boiling them as they are less "wet." If you do boil them dry them before smashing them.
* You may have leftover dipping sauce. It's great over vegetables like asparagus.
* From start to finish it takes about an hour – most of which is cooking time.
Recipe by Riegl Palate at https://www.rieglpalate.com/healthy-pommes-frites/
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