Smashed Upstate Abundance Potatoes with Green Sauce

Recipe by Dan Barber

INGREDIENTS


FOR THE POTATOES

1 pound (about 8) Upstate Abundance potatoes

¼ cup olive oil

Salt and freshly ground black pepper

Green sauce (see ingredients below)


FOR THE GREEN SAUCE

3 cups of your favorite picked herbs/greens (parsley, mint, cilantro, basil, arugula)

½ cup olive oil

1 clove garlic

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 teaspoon lemon zest

Optional additions: several anchovy filets + cili flakes, or a handful of nuts + parmesan to make pesto

PREPARATION


FOR THE POTATOES

Step 1: Place the potatoes in a medium pot and fill with cold water. Add a generous amount of salt (think: seawater).

Step 2: Over medium-high heat, bring the water to a boil, reduce to a simmer and cook for about 20-25 minutes, or until the potatoes are fork tender. Drain and allow to cool slightly.

Step 3: On a cutting board, use the back of a metal spatula to press down gently but firmly on each potato. You want them to be slightly flattened, but still hold together in one piece.

Step 4: Heat the olive oil in a large cast iron skillet or heavy sauté pan over medium heat. Using a spatula, carefully transfer the potatoes to the pan. Fry them for about 3 minutes per side—turning them over once gently—until they’re lightly golden brown on both sides. Transfer to a plate and finish with a drizzle of green sauce and squeeze of fresh lemon juice.

FOR THE GREEN SAUCE

Step 1: Add all ingredients to a high-speed blender or food processor and purée until the sauce is just thin enough to be drizzled. Taste, and season further with salt if desired.

Alternatively, make a more rustic sauce using a mortar and pestle (wait until the very end to add the oil); or with simply a knife, cutting board and bowl.