Ingredients:

  • 1.5 lbs Baby Yukon Gold potatoes
  • 1 tsp Baking soda
  • 1 tbsp Kosher salt
  • 3 tbsp Extra virgin olive oil
  • 3 cloves Garlic, minced finely
  • 1 tbsp Fresh parsley, chopped
  • 1 tsp Lemon zest, freshly grated
  • 0.5 tsp Flaky sea salt
  • 1 tbsp Capers, drained and chopped
  • 1 tbsp Fresh dill, chopped
  • 1 tsp Lemon juice

Instructions:

  1. Place 1.5 lbs Baby Yukon Gold potatoes in a pot. Cover with cold water, add 1 tbsp Kosher salt and 1 tsp Baking soda. Bring to a boil and cook for about 10 minutes until a knife slides in with just a little resistance. Note: Do not overcook them here or they will fall apart during the smash.
  2. Drain the potatoes in a colander. Let them sit for 2 minutes to allow the steam to escape. Give the colander a few aggressive shakes until the outsides look fuzzy and starchy. This is the secret to the crunch.
  3. On a cutting board or directly in the skillet, use a flat bottomed glass to gently press down on each potato. You want them about 1/2 inch thick until the skin pops and the edges splay out.
  4. Heat 3 tbsp extra virgin olive oil in your skillet over medium high heat. Add the potatoes in a single layer. Fry for 5 minutes until the bottoms are deep golden and crackling.
  5. Carefully turn each potato over. Add 3 cloves of minced garlic and 1 tbsp chopped capers to the spaces between the potatoes. Cook for another 4-5 minutes until both sides are shatter crisp.
  6. Lower the heat to medium low. Add 1 tsp lemon juice. This will deglaze the pan slightly and pick up all the toasted garlic bits.
  7. Toss in 1 tbsp fresh parsley and 1 tbsp fresh dill. The heat from the pan will release the oils in the herbs immediately.
  8. Remove from heat. Sprinkle with 1 tsp lemon zest and 0.5 tsp flaky sea salt. Serve immediately while the steam is still rising.