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Smashed potatoes with crème fraîche and chives

Time 25 minutes
Yields Serves 4
Smashed potatoes with crème fraîche and chives
1

Place the potatoes in a medium pot and cover with cold water by at least 4 inches. Add 1 tablespoon kosher salt. Bring to a boil, turn down the heat and simmer gently for about 15 minutes, until the potatoes are tender when pierced. Drain the potatoes and set aside, reserving a cup of the potato water.

2

Return the potatoes to the pot over medium heat and smash them slightly with a hand masher.

3

Add the butter and fleur de sel. Stir to coat the potatoes with the butter.

4

Add about 3 tablespoons of the reserved potato water to help coat and glaze the potatoes. Adjust seasonings and stir in the parsley.

5

To serve, place one-half cup potatoes on a serving plate. Top with a generous tablespoon of crème fraîche, a pinch of cracked black pepper and chives.

Adapted from a recipe by Suzanne Goin of Lucques restaurant.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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