Crispy smashed potatoes are everywhere these days—and once you taste them, you’ll understand why. They’re buttery, crispy, easy to make and there’s no messy shredding or frying.

Smashed potatoes may not be the quickest potato option around (you boil them until tender, then smash and bake to crispy perfection.)  But we guarantee that once you try them, they’ll become a regular part of your holiday party table and everyday meals.

In this recipe we’re taking things up a notch by dressing these tasty bites with a spoonful of homemade pickled cauliflower, beets, and turnips [delish and oh-so-gut friendly] and a dollop of gin-soaked sour cream. And if that’s not enough, how about a garnish of dill leaf, chives and salmon roe? 

Talk about a holiday hors d'oeuvre that’s unique and celebration-worthy.

 

Why we love these ingredients

Potatoes contain resistant starch, which acts as a prebiotic to help feed good gut bacteria. They’re also a good source of Butyrate, a short-chain fatty acid that reduces gut inflammation and protects the lining of your intestinal tract.

Beets are a rich source of nitrates which turn into Nitric Oxide in your bloodstream. Healthy levels of nitric oxide support healthy circulation and blood pressure levels.  Beets also contain betanin – a powerful antioxidant that also keeps cholesterol levels in check.

Rich in vitamin C, turnips help strengthen the immune system and protect against infections. They’re also a great source of digestive-friendly fiber to give you smooth moves and prevent constipation.

 

Pro Tips To Get You Started

For the most flavorful and crispy potatoes, choose smaller varieties like red potatoes or Yukon gold. Don’t worry if some of the potatoes break apart during the flattening process. They’ll still taste delicious!

You’ll need a large baking sheet to accommodate all the potatoes. Don’t crowd them; leave a bit of breathing room around each one. Grease the baking sheet with a brush of olive oil or cooking spray. This will make the potatoes even more crispy.

You can pickle the vegetables up to a week in advance; just store them in the fridge. The veggies and tangy gin-soaked sour cream makes for a wonderful contrast to the buttery taters.   

Don’t care for gin? No problem. You can swap out the gin for vodka. Either way, you won’t get a strong alcohol taste; all you need is a couple of teaspoons.

As far as garnishes, try salmon roe, dill leaves, chopped chives…let your creativity shine.

Ready?  Let’s get cooking!

 

Crispy Smashed Potatoes with Pickles and Gin-Spiked Sour Cream

Active Time: 40 mins

Total Time: 3 hrs 55 mins

Servings: 8

 

Ingredients

Pickles

• 2 cups small (about 1-inch) cauliflower florets
• 1 medium turnip, peeled and cut into 1/4-inch cubes (about 1 1/2 cups)
• 1 ¼ cups white vinegar
• 1 ¼ cups water
• 3 tablespoons honey
• 2 tablespoons kosher salt
• 1 ½ teaspoon ground cumin
• ½ teaspoon coarsely ground black pepper
• 2 fresh or dried bay leaves
• 1 tablespoon ground turmeric
• 1 small red beet, peeled and cut into 2- x 1/8- x 1/8-inch matchsticks (about 3/4 cup)

Potatoes

• 1 ½ pounds baby yellow or red potatoes
• 10 cups water, or as needed
• 2 tablespoons plus 1 teaspoon kosher salt, divided
• ½ cup butter, melted
• ¼ teaspoon black pepper
• 3 cloves garlic, finely chopped

Gin-Spiked Sour Cream

• ½ cup sour cream
• 2 teaspoons gin
• 1 teaspoon grated lemon zest

 

Directions

Make the Pickles

1. Place cauliflower and turnip in 2 separate medium-size heatproof bowls; set aside.
   
   
2. Bring vinegar, 1 1/4 cups water, honey, salt, cumin, pepper, and bay leaves to a boil in a small saucepan over medium. Reduce heat to low; simmer, stirring occasionally, until salt dissolves, 2 to 3 minutes. Remove from heat.
   
   
3. Pour half of the mixture, including half of the spices and 1 bay leaf, over turnip in 1 bowl; set bowl aside. Add turmeric to the remaining mixture in saucepan.
   
   
4. Return to heat over low; simmer, stirring occasionally, 2 minutes. Pour turmeric liquid with remaining spices and bay leaf over cauliflower in remaining bowl. Let stand for 20 minutes.
   
   
5. Using a slotted spoon, transfer turnip to a pint-size wide-mouth jar. Place beet matchsticks in jar of turnip, and carefully pour turnip pickling liquid to cover; discard any excess pickling liquid.
   
   
6. Using a slotted spoon, transfer cauliflower to a second pint-size wide-mouth jar; repeat with turmeric pickling liquid. Seal jars, and chill at least 2 hours or overnight.

 

Make the Potatoes

1. Preheat oven to 450°F. Grease baking sheet with olive oil or cooking spray and set aside.
   
   
2. Place the potatoes in a large pot. Fill the pot with water until the potatoes are covered by 1 inch of water. Add 1 tablespoon of salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are easily pierced through by a fork, about 15 minutes. Drain potatoes and cool 5-10 minutes.
   
   
3. Mix melted butter and garlic in a small bowl. Add salt and pepper to taste. Pour 1/4 cup of the butter mixture over potatoes; toss to coat.
   
   
4. Evenly distribute the potatoes over the prepared baking sheet. Lightly grease the bottom of a wide drinking glass or 1-cup dry measuring cup with oil. Working with 1 potato at a time, smash potatoes using bottom of glass to about 1/2-inch thickness, regreasing glass as needed. Flip potatoes over and arrange at least 1/2 inch apart on baking sheet. Drizzle top of each potato with remaining butter mixture; season with salt.
   
   
5. Bake in preheated oven until potato bottoms start to crisp and turn golden, 20 to 25 minutes. Carefully flip potatoes, and bake until deep golden and crispy, 15 to 20 minutes.

 

Meanwhile, Make the Gin-Spiked Sour Cream

1. Stir together sour cream, gin, and lemon zest in a small bowl. Cover and chill until ready to use or up to 4 hours.

 

To Serve:

Arrange smashed potatoes on a platter. Top each with about 1 teaspoon gin-spiked sour cream. Top with any combination of drained pickles, salmon roe, chives, dill leaves or other garnish. Enjoy!