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crispy smashed potatoes with malted gravy sauce


Potatoes are a staple in our home, so naturally, so are crispy potatoes of any kind. This method is an easy way to get lots of surface area for ultimate tasty crispness. This dish works both as a side-dish, but also as a breakfast dish! We often have exactly these, accompanied by buttery soft-poached eggs and grilled tomatoes.


*This recipe will work with any kind of potatoes you have. I love using baby potatoes the best, but I often only have larger potatoes, and they work great too! If working with larger potatoes just cut them up into 1 inch (approx) pieces.


WHAT YOU'LL NEED


POTATOES (As many as you need- I usually do about 1.5 - 2 LBS depending on what kind of potato I'm using.)

SALT + PEPPER

OLIVE OIL

BUTTER


Bring a large pot of water to a boil. Add 1 TBSP or so of salt. Add in the potatoes. Let them cook 20-25 minutes, sometimes longer. Check their tenderness by pricking one with the tip of a sharp knife. You could also microwave them or steam them.


Preheat oven to 400F.


Strain potatoes and let them dry in the colander for a few minutes. Place potatoes on a baking sheet (or two if you need). Using the bottom of a sturdy wide-bottomed glass or the back of a fork or spoon, smash down the potatoes until they are flat. Thin ones will get crispier, thick ones will stay more soft and fluffy. Both are delightful. Let them dry on the tray for a few more minutes, allowing the steam to escape.


Melt your butter - generally guess quantity based on how many potatoes you end up using. I used 4-5 TBSP. Season your melted butter with salt, pepper, and any additional spices you choose. We used Old Bay and chili flakes. Using either a basting brush or a spoon, cover the potatoes in melted butter.


Place in oven for 40 minutes. Take them out and baste them again but with olive oil. Do not flip the potatoes. Cook for another 15+ minutes, or until desired crispness is reached. If all fails with this method and achieving the crispness you want, always remember your secret weapon: the BROIL! Broil them on high for 5-7 minutes, if needed.


FOR GRAVY:

1 ONION, FINELY SLICED

1 TBSP OLIVE OIL

1TBSP BUTTER

4 TBSP WATER

3 TBSP MALT OR BALSAMIC VINEGAR

2 CUPS VEGGIE BROTH

1/2 TSP ONION POWDER

3 TBSP NUTRIONAL YEAST

1 TBSP SOY SAUCE (OR COCONUT AMINOS)

1 TSP DIJON MUSTARD

1/4 CUP OF FLOUR (I used all-purpose)


Add sliced onion, 1 TBSP butter and 1 TBSP olive oil to a pot or dutch oven on medium-high heat. Cook onions until they begin to brown and caramelize. Once they soften, turn opaque and are looking well-browned, turn down the heat slightly and add water to deglaze your pan. Then add vinegar. Cook for a bit longer, 2-3 mins, until liquid thickens a bit.


Add all other ingredients to the pot with your onions. Whisk over med-high heat for 5 mins or until it is the thickness you desire. Once sauce is finished cooking, blend sauce until it is smooth (I used my hand blender for this). Taste the sauce, and season accordingly with salt and pepper. If you want your sauce to be more tangy, add a bit more vinegar! If you are not a vinegar person at all, simply omit the vinegar in this recipe !


Drizzle your warm potatoes with the sauce, or serve it on the side for dunking! Sprinkle with finely chopped parsley, flakey salt and ground pepper.


ENJOY!


- B