Latke-Style Smashed Potatoes with Dilly Crème Fraîche
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Things you love: salty, crispy fried potatoes. Things you hate: squaring off with a pot of hot oil. This recipe for latke-style smashed potatoes with dilly crème fraiche (from Natasha Feldman’s new cookbook, Dinner Party Project), will satisfy your craving for a fraction of the work (and mess).
Instead of frying, you’ll roast the spuds roast to tender perfection on a baking sheet. Adding a bit of water to the pan steams and softens the potatoes as they roast. As for the zingy sauce, it’s mixed in a single bowl and can chill in the fridge until serving.
Since the potatoes are latke-inspired, the accoutrements are, naturally, a nod to the classic pairings of sour cream and applesauce. “This recipe gets you crispy, crackly potatoes, sweet and tender apples and tangy dairy, all in a package that takes way less time and effort,” explains Feldman. “I like to serve these on a big platter with the crème fraîche on the bottom and the potatoes lounging in the sauce with extra dill on top.”
From Dinner Party Project by Natasha Feldman. Copyright © 2023 by Natasha Feldman. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.
2 pounds peewee or fingerling potatoes, each 2 to 2½ inches long
1¾ teaspoons kosher salt, divided
½ cup plus 3 tablespoons extra-virgin olive oil, divided
1½ teaspoons distilled white vinegar
1 teaspoon freshly ground black pepper
1½ teaspoons onion powder
3 crisp, sweet apples (such as Fuji or Pink Lady), cut into 1-inch slices
Coarsely chopped dill, for serving (optional)
Dilly Crème Fraîche
1½ cups crème fraîche or full-fat sour cream
1½ tablespoons coarsely chopped dill
1½ tablespoons finely chopped chives
¾ teaspoon kosher salt, plus more to taste
¾ teaspoon freshly ground black pepper, plus more to taste
2 tablespoons prepared horseradish, plus more to taste
1. Preheat the oven to 425°F.
2. Make the smashed potatoes: Place the potatoes on a large baking sheet. Season with 1 teaspoon salt, 3 tablespoons olive oil, the vinegar and ⅓ cup water. Cover the baking sheet tightly with aluminum foil and roast until fork tender, 30 to 35 minutes.
3. Make the dilly crème fraîche: While the potatoes are roasting, whisk together the crème fraîche, dill, chives, salt, pepper and horseradish in a medium bowl. Season with extra salt, pepper and horseradish to taste. Refrigerate until ready to serve.
4. When the potatoes are tender, remove the foil and let them rest until they’re cool enough to handle. In a large bowl, toss the potatoes with ¾ teaspoon salt, the pepper, onion powder and ½ cup olive oil. Divide the potatoes and sliced apples between two baking sheets. Using something flat (like a spatula or the bottom of a mug), smash the potatoes so they’re no taller than half an inch. Split any larger potatoes in half for extra texture. (The craggier the potato, the crispier it’ll be.) Make sure there’s enough room for everything to lay flat without overlapping. Pour any extra olive oil from the bowl over the potatoes.
5. Bake the potatoes and apples until the bottom edges of the potatoes are very crispy and the apples are caramelized, 12 to 15 minutes. Flip and continue cooking until the second side is crispy, 10 to 20 minutes more. (If any of the apples begin to burn, remove them and add them back in before serving.) Finish with the dill and serve with the dilly horseradish crème fraîche.