When I posted the Swiss Rosti recipe, reader Marie commented that it reminded her of a Middle Eastern potato dish she once had. She described it as “basically cubed potatoes, par-broiled, then sautéed in garlic-infused extra virgin olive oil, until they’re a deep golden brown color, then sprinkled with A LOT of chopped coriander/cilantro. Fresh lemon juice is squeezed liberally unto the potato-garlic-coriander/cilantro mixture right before plating the dish.”
Her description, in turn, reminded me of a potato salad called “smashed potatoes” whipped up by the Surreal Gourmet in his TV show. No sautéing involved. The potatoes are cooked (boiled, steamed or baked) then coarsely mashed and seasoned. I decided to give it a try. We were having lamb chops for lunch and I figured the smashed potatoes would go well with them.
To make the smashed potato salad, start by cooking the thoroughly scrubbed and washed but unpeeled potatoes. You can boil, steam or bake them. Place in a large bowl and, while still hot, mash coarsely with a fork. Finely grate 2 cloves (segments) of garlic and add to the potatoes. Season with a little salt and lots of freshly ground pepper. Pour in a generous amount of extra virgin olive oil and stir lightly. Add some snipped cilantro (wansuy). Squeeze a lemon over the bowl, stir the potatoes and cilantro to blend and serve with your grilled meat or seafood.
For proportions, well, I didn’t measure, sorry. I was just feeling my way through it. I used four medium-sized potatoes (oh, about 3-inches in diameter around the center), around 1/4 to 1/3 cup of extra virgin olive oil, a large handful of snipped cilantro and the juice of half a lemon. You can add or subtract to suit your taste.
So simple, so healthy and so magnificent. Just lovely. :wink: