These crisp broken potatoes are a hot mess – and that’s the point

ahsan65@gmail.comMay 13, 2025

0 0 5 minutes read

These crisp broken potatoes are a hot mess – and that’s the point

Why it works

Cook the potatoes until it is creamy in a lot of salt water with thyme produces tasty sps which no longer become delicious when broken and fried.
Two easy sauces – a creamy and salty and a shiny and plant -based – help a more complex and interesting dish.

I would like to present the Columbo of potato dishes – (yes, I know that this reference dates to me seriously) – Develled and sloppy at a glance, but this mess denies a calculated strategy. I will jump directly into what you see: fried and fried potatoes have been divided into a random assortment of tonnato sauce, parsley oil, olives, marinated onion and Calabriens peppers in oil. It is creamy, crisp, oily, spicy, salty, fresh and simply dripping with sauce.

Serious eats / Amanda Suarez

I know that all these fillings and condiments look like pain in the buttocks (and the recipe below seems safe!), But it’s actually quite easy, and you get a ton of your money that lasts beyond the recipe itself. The longest part of the process is the boiling, crushing and panorption of potatoes. Although it happens, you can easily concoct the tonnato sauce (really just a simple tuna mayo) and parsley oil. The marinated onion is as simple as the vinegar glug on the red reddish onion and lets it rest a little. And olives and peppers are only ingredients purchased in stores.

Serious eats / Amanda Suarez

He may not seem precise on the plate, but he is demanding in intention, superimposing the flavor and the texture, so each bite appears. It is also incredibly versatile: it is an excellent accompaniment dish that would be perfect for serving guests for dinner alongside a roast, and it is also generous enough to be a generous main dish, as for a family dinner. It is a bit of a Swiss knife, responsible for features that make it useful in all kinds of situations.

Serious eats / Amanda Suarez

This is the kind of kitchen in layers, relaxed but composed that you see in restaurants, but it also deserves a place in home kitchens. It brings together a wide range of components, none of them difficult, to create unrelated foods that feel intentional. As a bonus, this recipe is enough of certain components that you will have leftovers, including tonnato sauce, parsley oil and marinated onion. This is a feature, not a bug – your refrigerator will be filled with powerful ingredients that you can turn in new uses. In a way, it is not only an excellent dish, but a fridge full of flavor on which relying all week.

These crisp broken potatoes are a hot mess – and that’s the point

Cook mode
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For potatoes:

2 books (900 g) little yellow or golden potatoes (See notes)
Kosher salt
3 Or 4 strands Fresh thyme
extra virgin olive oilFor the panoramic

For Tonnato sauce:

1 big egg
1/4 cup (60 ml)) Fresh lemon juice (Since 2 entire lemons), split
2 anchovy nets (about 1/4 ounce; 7 g))
1 teaspoon (5 ml)) Dijon Mustard
1 teaspoon (5 g)) drained capers
1/2 cup (120 ml)) vegetable oil
1/2 cup (120 ml)) extra virgin olive oil
4 ounces (113 g)) tuna full of oildrained
Cosher salt and freshly ground black pepper

For parsley sauce:

1 ounce (30 g)) flat leaf parsley Soft leaves and stems
1/2 cup (120 ml)) extra virgin olive oil
Kosher salt

To serve:

1/4 cup Pique olivesLike Taggiasca or Gaeta (see Notes)
About 2 tablespoons drained and quickly chopped Red onion
About 2 tablespoons ax Calabrians in oil or other oil peppers (see notes)

For potatoes: In a large pot, cover the potatoes with cold water, season heavily with salt and add thyme. Bring to a boil over high heat, then reduce the heat to a soft simmer and cook until the potatoes are completely tender, about 10 minutes after the realization of a boiling (prick a potato with a quick knife or a cake tester to test the cooking). Drain in a colony placed in the sink and let stand for 10 minutes to dry and cool slightly.

Serious eats / Amanda Suarez
By working with a potato at a time, place the potato on the cutting board and mash firmly with the bottom of a heavy pan with a thickness of about 1/2 inch. Transfer to a large plate or a tray while you work.

Serious eats / Amanda Suarez
In a large non -stick or cast iron skillet, heat about 1/4 inch of olive oil over medium heat until you sparkle. Add so many potatoes that will adapt in a single layer. Cook, tremble from time to time, until the bottom on the side is a deep golden brown, about 6 minutes. Return carefully with a slim metal spatula and cook until the second side is golden brown and net, about 5 minutes more. Transfer to a plate lined with paper towel and let flow.

Serious eats / Amanda Suarez
Continue to cook the potatoes on batches, adding more oil if necessary, until all the potatoes are cooked. The potatoes can then be left aside until they are ready to serve.

Serious eats / Amanda Suarez
While the potatoes boil, make the tonnato sauce: Place the egg, 2 tablespoons of lemon juice (30 ml), anchovies, mustard and capers in a mixer or a food processor and, with the transformer or the mixer in walking, slowly in the vegetable oil followed by olive oil until the oil is entirely emulsified and a mayonnaise is formed.

Serious eats / Amanda Suarez
Turn off the processor or mixer and scrape the sides of the cup using a rubber spatula, then add the tuna and 2 remaining tablespoons (30 ml) of lemon juice. Treat or mix just until the tuna is completely incorporated into a smooth sauce, 15 to 30 seconds. Avoid too much mixing, as it can make the grainy sauce. Transfer the tonnato sauce to a medium bowl and season with salt and pepper. Rinse the processor or the mixer jar.

Serious eats / Amanda Suarez
For parsley sauce: In the rinsed processor or mixer, mix the parsley with oil and mix until a fairly smooth sauce forms. Season with salt.
Serve: On a large tray, spread a generous layer of tonnato sauce everywhere. Arrange the potatoes on top (if they have cooled and want to serve them hot, you can warm them in an oven at 400 ° F for about 6 minutes). Pour some generous spoonfuls of parsley sauce on top with a diffusion of olives, marinated onions and chopped peppers in oil. Serve. (Note, you will have leftover sauces.)

Serious eats / Amanda Suarez

Notes

Very small creamy potato can work here, including Yukon gold, yellow potatoes, red potatoes, etc.

Do not hesitate to substitute any product of chili type with oil or oily chili paste instead of Calabriens peppers called here; This recipe is flexible and can manage many substitutions.

You will have an additional sauces. Save them for what you want-accelerate them in other vegetable dishes, roast chicken, fish, pork or other meats, use them in sandwiches and salads, and more.

Make-ahead and storage

The potatoes can be boiled and then cool and refrigerated up to 2 days in advance. Once broken and pan -fried, they can be held for a few hours before reheating in a hot oven and serving.

Tonnato sauce and parsley oil can be refrigerated in hermetic containers up to 3 days.

ahsan65@gmail.comMay 13, 2025

0 0 5 minutes read