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Argentine · Side
Crispy Smashed Potatoes with Olive Tapenade
Potatoes simmered in vinegar-and-bay water, flattened with the palm, crisped in olive oil on a griddle, then topped with black olive tapenade and flipped so the olives form a crackling crust. Superb with robust seafood.
- YieldServes 4
- Hands-on35 min
- Total52 min
- Difficulty
Ingredients
- 4red or white all-purpose potatoes, about 140 g each, well scrubbed
- 2 tbspred wine vinegar, for the cooking water
- 90 mlextra virgin olive oil, 30 ml in the cooking water, 60 ml over the potatoes
- 1 leafbay leaf
- ¼ tspblack peppercorns
- to tastecoarse salt, for the cooking water
- 120 mlblack olive tapenade, about 1/2 cup
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