Crispy Smashed Potatoes With Tonnato Sauce

Method

1. 1

   For the Potatoes: In a large pot, cover potatoes with cold water, season heavily with salt, and add thyme. Bring to a boil over high heat , then reduce heat to a gentle simmer and cook until potatoes are completely tender, about 10 minutes after a boil is achieved (poke a potato with a sharp knife or cake tester to test for doneness). Drain in a colander set in the sink and let rest for 10 minutes to dry and cool slightly.

2. 2

   Working with one potato at a time, place potato on cutting board and smash firmly with the bottom of a heavy skillet to a thickness of about 1/2 inch. Transfer to a large plate or tray as you work.

3. 3

   In a large nonstick or cast iron skillet, heat about 1/4 inch of olive oil over medium heat until shimmering. Add as many potatoes as will fit in a single layer. Cook, shaking pan occasionally, until bottom side is deep golden brown, about 6 minutes. Carefully flip with a thin metal spatula and cook until second side is golden brown and crisp, about 5 minutes longer. Transfer to a paper towel-lined plate and allow to drain.

4. 4

   Continue cooking potatoes in batches, adding more oil as necessary, until all potatoes are cooked. Potatoes can then be left aside until ready to serve.

5. 5

   While the potatoes are boiling, make the Tonnato Sauce: Place egg, 2 tablespoons (30ml) lemon juice, anchovies, mustard, and capers in a blender or food processor and, with the processor or blender running, slowly drizzle in vegetable oil followed by the olive oil until oil is fully emulsified and a mayonnaise has formed.

6. 6

   Turn off processor or blender and scrape down sides of cup using a rubber spatula, then add tuna and remaining 2 tablespoons (30ml) lemon juice. Process or blend just until tuna is thoroughly incorporated into a smooth sauce, 15 to 30 seconds. Avoid over-blending, as this can cause the sauce to become grainy. Transfer tonnato sauce to a medium bowl and season with salt and pepper. Rinse out processor or blender jar.

7. 7

   For the Parsley Sauce: In the rinsed processor or blender, combine parsley with oil and blend until a fairly smooth sauce forms. Season with salt.

8. 8

   To Serve: On a large platter, spread a generous layer of tonnato sauce all over. Arrange potatoes on top (if they've cooled and you want to serve them warm, you can reheat them in a 400°F oven for about 6 minutes). Spoon some generous spoonfuls of parsley sauce on top along with a scattering of the olives, minced pickled onions, and chiles in oil. Serve. (Note, you will have leftovers of the sauces.)

Nutrition

calories

498 kcal

fatContent

38 g

fiberContent

4 g

sugarContent

2 g

sodiumContent

694 mg

proteinContent

8 g

cholesterolContent

22 mg

carbohydrateContent

33 g

saturatedFatContent

6 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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