This tantalizing recipe for Crispy Smashed Potatoes with Smoky Walnut Sauce is an easy-to-make, yet delicious dish that never fails to please. The potatoes are smashed and then par-cooked before being finished off in the oven, creating a nice crunchy texture.
The potatoes are served on a bed of tangy sour cream and fresh herbs, like parsley and oregano for a bright flavor. The Smoky Walnut Sauce is the perfect complement to the potatoes with its blend of smokey paprika, garlic, and lemon. To top it off, crunchy walnuts add texture and flavor to the dish. You have to make this one! The combination of flavors is sure to have your taste buds singing.
Crispy Smashed Potatoes with Smoky Walnut Sauce is a delicious recipe because the crispy texture of the potatoes pairs perfectly with the rich and smokey flavors of the walnut sauce. Making this recipe at home is a great way to impress your guests or enjoy a tasty and satisfying meal. Plus, it’s easy to make and uses simple ingredients.
Bright, fresh lemon, herbs, and crunchy walnuts layered on top of a bed of sour cream. This delicious and easy-to-make crispy smashed potato with smoky walnut sauce will be the perfect side! You have to make this one!
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Crispy Smashed Potatoes with Smoky Walnut Sauce
- 1 lbs New Potatoes
- 1 tbsp Apple Cider Vinegar or white vinegar
- ½ cup Kosher Salt
- 4 cups Water Enough to cover the potatoes
Smokey Walnut Sauce
- ½ cup Walnuts roughly chopped
- 1 tbsp Smoked Paprika
- ¼ tsp Cayenne Pepper
- 2 Garlic cloves
- 1 Zest of a Lemon
- Basil leaves
- 1 cup Sour Cream
- ½ cup Extra Virgil Olive Oil
- Preheat to 450°, and use the middle rack. Place potatoes in a large pot and cover with water. Add 1 cup of salt and 1 tablespoon of vinegar, and bring it to a boil.
- Immediately reduce heat to medium-low, bringing it down to a simmer, and cook until potatoes are just cooked through and pierced easily with a fork, about 15 minutes. Time will vary depending on the size of the potatoes; be careful not to overcook as they’ll fall apart when smashed. Drain and return the potatoes back to the pot to cool and dry out. Dryness will ensure crispy potatoes!
- Place another rimmed baking sheet on top, then push down firmly to smash the potatoes (alternately, use the bottom of a mug or measuring cup to smash each one individually).
- Drizzle ⅓ cup of extra virgin olive oil over potatoes, then toss to coat; season well with salt and black pepper. Roast potatoes until crispy and golden brown, 35–40 minutes.
Smokey Walnut Sauce
- Meanwhile, chop the walnuts and add them along with the smoked paprika, cayenne, and ½ cup olive oil in a small saucepan over medium-low heat, stirring occasionally, until the walnuts turn golden brown, about 6 to 8 minutes.
- Remove from heat, and while still hot, grate garlic cloves directly over the hot oil, and toss to combine. Season with salt.
- Spread sour cream on a large serving platter. Top with potatoes, and sprinkle some crystal salt and the zest of a lemon, then finish by spooning the walnut sauce over. Scatter herbs all over and serve with lemon wedges alongside.
- I use basil and thyme, but I'm sure chives and dill would be fantastic!