French · Side · All year
Crème Fraîche Smashed Potatoes
4.6 · community
10m
Prep
40m
Cook
Easy
Level
300
Energy
Boiled, smashed flat, roasted crackling, and dolloped with crème fraîche's cultured tang — the potato in its most applause-prone format.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Sheet pan
Chef's knife
Prep checklist
Yukon Gold Potatoes — small, whole
Whole Black Peppercorns — cracked
3 steps
Method
1
Boil the potatoes whole until fully tender, 18–20 minutes; drain and steam-dry.
19 min — timer available in cooking mode
2
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.
Why this works
Fully cooked THEN smashed is the sequence. Undercooked potatoes crack instead of smash.
3
Roast at 220°C without turning until the edges shatter, 20–25 minutes. Cold crème fraîche dolloped on hot potatoes, chives, coarse salt.
23 min — timer available in cooking mode
From the pass
Chef's notes
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.
Garnish
Fresh herbs
A knob of butter
Toasted nuts or seeds
Taste map
Flavour profile
Sweet
2
Salty
3
Sour
1
Bitter
1
Umami
2
Heat
0
Per serving
Nutrition
300
kcal
5g
protein
36g
carbs
15g
fat
3g
fiber
520mg
sodium
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Your notes
Understand it
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