Boiled, smashed flat, roasted crackling, and dolloped with crème fraîche's cultured tang — the potato in its most applause-prone format.
800 g
🥔 Yukon Gold Potatoes ›
small, whole
1 pinch
⚫ Whole Black Peppercorns ›
cracked
Mise en place
Before you start
Prep checklist
Yukon Gold Potatoes — small, whole
Whole Black Peppercorns — cracked
Boil the potatoes whole until fully tender, 18–20 minutes; drain and steam-dry.
On an oiled tray, smash each flat with a glass to 1.5 cm — ragged edges encouraged; they become the crispy bits. Oil and salt over.
💡
Fully cooked THEN smashed is the sequence. Undercooked potatoes crack instead of smash.
Roast at 220°C without turning until the edges shatter, 20–25 minutes. Cold crème fraîche dolloped on hot potatoes, chives, coarse salt.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.
Wine pairing
Follows the main.
Beer pairing
Follows the main.
On the plate
Serve it with
Sides
·
This is the side — pick a main.
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