Healthy Pommes Frites
Author: Nicole
Ingredients
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
Instructions
  1. Preheat oven to 450°F.
  2. Steam potatoes on top of the stove for 20 to 25 minutes. They are done when you can easily pierce them with a fork.
  3. 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.
  4. Spray or brush oil over the smashed potatoes. Sprinkle with salt.
  5. 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.
  6. 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.
  7. Serve potatoes straight from the oven with sauce.
Notes
* 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/