Oh man, I bet those would be awesome with ketchup instead of the yogurt.
5
Seems like a long cooking time...did any double check and test the recipe?
25
A similar but easier version of this might be to cut the potatoes into bite-sized pieces, boil them for just a minute or two, then stir them in a bowl with olive oil and spices, and roast them in the oven.
Instead of fish eggs, one could use capers or spicy red lentils.
18
Add a few slices of that jamon on the table and it looks like a perfect meal!
4
Please clarify whether you (a) fry the smashed potatoes in batches and then put the already-fried ones back in the fry pan at the end for a quick fry with the dill and garlic, or (b) just cook the dill and garlic by itself and then mix with the fried potatoes already in a bowl.
7
With a large cast iron pan, 1 1/2lbs of "flattened" potatoes should fit in two batches.
I would put 2/3 of the dill and garlic in the pan with the first batch, remove the fried potatoes with a spoon and keep them crispy in a hot oven while you fry the second batch, adding the rest of the garlic and dill to the pan along with the rest os the potatoes.
When that second batch is almost done, turn off the oven and toss the first batch in the pan along with for 30-60 seconds to brighten the crust, then drain and serve as you like.
I like them dusted with finely minced bacon and topped with a grated cheese such as Parmesan or Gruyere ... but don't tell anyone, okay?
14
I've been making a variation on these potatoes for some time now. My recipe comes from NYT Cooking, by Melissa Clark. I nuke my potatoes for about 4 minutes (6-8 potatoes). Once done and cooled, I smash them flat and roast in duck fat, lots of salt and pepper, at 425 deg. for about 35 minutes, turning once.
If you boil little fingerlings or creamers for 35 minutes or more, you'll have mush!
43
I live in Spain. I love this idea....going to make it as a tapa....so, each potato will have a dollop of yoghurt, and a little slice of jamón serrano in lieu of the caviar. Can’t wait! Muchas gracias, Laila.
17