Spicy Herb Smashed Potatoes

made with a herbaceous dressing and Burke’s Thai Chili sauce

Herbaceous Sauce

Ingredients:

• 1/2 cup Sour Cream

• 1/2 cup Mayo

• 1/2 cup crème fraiche 

• 1/3 cup rough chopped English cucumber 

• 2 cloves garlic

• 1/3 cup fresh dill 

• 1/3 cup fresh rosemary 

• 1/3 cup Italian parsley 

• 1 tablespoons of lemon juice

• 1 tablespoons of kosher salt

• 2 teaspoons of fresh ground pepper 

Into a blender or food processor add sour cream, mayo, creme fraiche, cucumbers and garlic and mix until smooth. Next add dill, rosemary, parsley, lemon juice and salt and pepper. Pulse until combined. Season to taste. 

Smashed Potato

Ingredients:

• 2 lbs baby gold potato 

• 1 bay leaf

• 3 tablespoons kosher salt

• 1 tablespoons fresh ground pepper

• 1/4 cub extra virgin olive oil 

Add cleaned potato to stock pot with bay leaf and 2 tablespoons of kosher salt and cover with cold water. Heat over medium flame and bring to a boil and cook for 12-15 minutes until potatoes are easily pierced with a fork.  Drain in a colander and allow to fully cool, about 15 minutes.  Preheat oven to 425. Place potatoes on sheet trays lined with parchment paper giving each one enough space to smash.  I prefer a flat bottomed drinking glass to smash the potatoes but a masher or fork could also be used. Smash each potato and try and make them a consistent thickness. Brush smashed potatoes with olive oil and sprinkle with salt and pepper.  Bake for 20 minutes or until the potatoes have achieved your desired crispness. 

Plating

Ingredients:

• Burke’s Thai Chili Sauce

• 1/4 cup crumbled goat cheese (Feta or Parmesan will also work)

• Herbaceous Green Sauce

• Smashed Potatoes

• Watercress or other sprouts or greens

Loosely spread watercress on a serving platter, pile smashed potato on top of the greens, add dollops of Herbaceous Green Sauce, drizzle Burke’s Thai Chili Sauce and sprinkle with crumbled goat cheese and enjoy!