A Pungent Dressing Tops These Beauties.
There are more ways to cook potatoes than I can count and I’m fond of most all of them. But as I was deciding what to do with a bag of baby potatoes, which I knew I wanted to somehow combine with tomatoes, I came up with this recipe.
After boiling them whole, instead of making my normal smashed potatoes, wherein I smash them pretty flat and bake them at a high temperature until they’re very crisp, I gently crushed them by breaking them open and partially crushing them with a fork. This way I still had soft creamy potatoes, but wanted some crisp edges. After placing them on an oiled sheet pan, I surrounded them with fresh tomato wedges.
Wanting this to be very brightly flavored I whisked together a dressing of olive oil, lemon juice and zest, turmeric, sumac and Aleppo pepper, along with some additional dried herbs, and poured it over the potatoes and tomatoes. After roasting in a hot oven, the potatoes were crisp on the edges, but still creamy inside, the flavor of the tomatoes had intensified, and all those elements in the dressing had worked their magic.
I wanted some crunch and a handful of chopped and toasted pistachios did the trick. A little parsley scattered on top was all that was needed to finish it off. All those browned bits in the bottom of the pan only gilded the lily. And now I’ve got another great easy potato recipe in my arsenal.