Chili Lime Smashed Potatoes with Cilantro Crema

1 hour Yield: 4 servings
Ingredients
  • 2 lbs small potatoes
  • 1/2 small red onion, very thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 1/2 teaspoon salt, plus more for seasoning
  • 1 teaspoon sugar
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons Tajín (or other chili lime seasoning), plus more for garnish
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup sour cream
  • 1 lime, juiced and zested
  • 1 clamshell Bowery Cilantro
Recipe Preparation
  1. Preheat the oven to 450.
  2. Put potatoes in a large pot and cover with water. Season VERY generously with salt, and bring to a boil. Once boiling, turn the heat to medium, and cook about 15 minutes, or until a fork gently slips in and out of a potato. Cooking time will vary depending on potato size, make sure to not under or overcook them or they won’t smash well.
  3. Meanwhile, in a small saucepan, combine apple cider vinegar, water, salt and sugar, and heat over medium until the salt and sugar are dissolved. Put the sliced red onion in a jar or small bowl, and pour vinegar over and mix to combine. Cover and leave at room temperature until ready to use. Leftover onions will keep in the fridge for a few weeks.
  4. Once the potatoes are cooked, drain them and transfer to a rimmed baking sheet or two (depending on the size of your potatoes, they may need more room to be smashed). Drizzle evenly with ¼ cup of the olive oil, and all of the tajin, and cayenne if using, and shake around to fully coat.
  5. Oil the bottom of a mug or glass, and using firm pressure, smash each potato by pressing the mug or glass over top. Be careful to leave space between the potatoes so they crisp up.
  6. Once smashed, drizzle the craggy spots of the potatoes with the remaining olive oil. Roast potatoes until crispy and deeply browned, about 30 minutes.
  7. While the potatoes are cooking, make the cilantro lime crema. Add the sour cream, lime juice and zest, and Bowery Cilantro to a food processor or blender. Process until light green in color, and slightly thinner in consistency than sour cream. Taste, then season with salt and pepper as needed.
  8. Spread the cilantro lime crema on the bottom of a serving platter, then top with the crispy potatoes. Garnish with pickled red onions and dust with more tajin. Drizzle with any remaining crema.