Grilled Smashed Potatoes Recipe with Tarragon Herb Sauce
Crispy Smashed Potatoes with soft interior then doused with a tarragon herb sauce for a French fry like experience.
Servings: 4 people
Cost: $10.00
Equipment
- Sheet Pan
- Parchment Paper
- Grill or Griddle
Ingredients
- 2 pounds small yellow potatoes (Be sure to look for uniform size)
- ¼ cup extra virgin olive oil, halved
- 1 tablespoon kosher salt
- 1 tablespoon coarse black pepper
- 2 tablespoons freshly grated Parmesan cheese
Tarragon Cream Sauce
- ½ cup spinach, roughly chopped
- 2 tablespoons fresh tarragon, roughly chopped
- 2 tablespoons fresh parsley, roughly chopped
- 2 tablespoons fresh chives, roughly chopped
- 1 clove garlic, smashed
- zest of one full lemon (roughly 1 teaspoon)
- ½ lemon juiced (about 3 tablespoons)
- 1 teaspoon anchovy paste
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup whole fat Greek yogurt
Instructions
Tarragon Cream Sauce
- Combine all ingredients up until the anchovy paste in a food processor and pulse until well chopped. Mix in the mayonnaise, sour cream, and greek yogurt until combined and smooth.
Smashed Potatoes
- Prepare Grill: targeting 400 degrees Fahrenheit internal temperature with a plancha or griddle. If using a stove top griddle, use medium heat.
- Par-Boil Potatoes: par-boil potatoes whole in salted water for 20 – 25 minutes. This will vary depending on your stovetop and the potato size. You boil long enough so you can insert a fork into the potato with little resistance, but not so easily it falls apart.
- Smash Potatoes: When the potatoes reach the right texture, strain them. Place them on a baking sheet lined with parchment paper or foil. Use a clear pint glass to gently smash the potato until they just break apart. The clear glass let’s you see, so you don’t over smash. The goal is not to mash them, just press them down enough so they lightly crack and flatten just a bit.
- Season Potatoes: Brush the smashed potatoes with 2 tablespoons of the extra virgin olive oil, and lightly season with kosher salt and coarse black pepper.
- Grill Potatoes: Use remaining 2 tablespoons oil on the grill plancha or griddle. Place the seasoned potatoes on the grill or griddle for about five minutes per side. Remove when they are crispy. Sprinkle grated Parmesan cheese and drizzle with the tarragon cream sauce and serve warm.
Notes
Grill Set Up - To get the crispy texture, we are using our MAK Two-Star General set to 400 degrees Fahrenheit. One Flamezone plate has been removed and the griddle attachment is placed over the direct heat.
For other grill set ups, use a plancha or griddle over the direct heat source targeting 400 degrees F in the grill chamber. Or you can use your stove top griddle over medium heat.
Nutrition
Calories: 457kcal | Carbohydrates: 45g | Protein: 9g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 1963mg | Potassium: 1181mg | Fiber: 6g | Sugar: 3g | Vitamin A: 868IU | Vitamin C: 56mg | Calcium: 148mg | Iron: 4mg
