Crushed Potatoes with Roasted Tomatoes and Pistachios

Crushed Potatoes with Roasted Tomatoes and Pistachios

Renée Robinson

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. 

Seasoned Tomatoes and Potatoes

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. 

Crushed Potatoes with Roasted Tomatoes and Pistachios

Recipe by Renée Robinson
Servings

4-6

servings

Boiled Potatoes are Crushed, Topped with a Dressing and Roasted with Tomatoes

Cook Mode

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Ingredients

  • 1 1/2 pounds 1 1/2 baby Yukon Gold potatoes

  • 1 pound 1 tomatoes, cut into large wedges

  • 1/3 cup 1/3 olive oil, plus 1 tablespoon, divided

  • 1 1 lemon, zest and juice

  • 1 teaspoon 1 ground turmeric

  • 2 teaspoons 2 sumac

  • 1 1/2 teaspoons 1 1/2 Aleppo pepper

  • 2 teaspoons 2 dried marjoram

  • 1/2 teaspoons 1/2 dried thyme

  • 2 teaspoons 2 fine sea salt, plus more for sprinkling

  • Black pepper

  • 3 tablespoons 3 toasted pistachios, chopped

  • A handful of parsley leaves for garnish

Directions

  • Preheat the oven to 425° with a rack in the center.
  • Boil the potatoes for 20 minutes in a large pot of highly salted water. Drain, gently crush each potato with a fork. Place on a lightly oiled half sheet pan. Slice the tomatoes into wedges and scatter them around the potatoes. Sprinkle potatoes and tomatoes with salt.
  • Whisk together 1/3 cup olive oil, lemon juice and zest, turmeric, sumac, Aleppo pepper, marjoram, thyme, 2 teaspoons salt and several good grinds of black pepper. . Combine and drizzle over the potatoes and tomatoes. Drizzle the potatoes with 1 tablespoon additional olive oil. Roast for 25 minutes. Top with chopped pistachios, chopped parsley, and serve immediately, scraping up all those roasted bits from the bottom of the pan. Enjoy!

Equipment

  • Half Sheet Pan

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