Crispy Smashed Potatoes with Chermoula

Voorbereiding

Using a burger press to smash boiled potatoes produces a flat, even surface that crisps up beautifully. While they fry, blend together the chermoula—a bright, herby North African sauce with warm spices and a little heat—to serve alongside.

*This recipe originally ran stateside on HexClad.com.

1. In a HexClad 5QT/4.7 L Hybrid Saucepan, top potatoes with 2 inches/5 cm water. Salt generously and bring to a boil over medium-high. Cook until potatoes are tender and can be easily pierced with a fork, 7 to 8 minutes. Drain and transfer to a rimmed baking sheet; set aside to cool slightly. 

2. Meanwhile, make chermoula: In a HexClad 12"/30 cm Hybrid Fry Pan over medium-high, combine coriander, cumin, jalapeño and garlic. Cook until lightly toasted and fragrant, 1 to 2 minutes. Remove from heat; peel and discard garlic skin. Transfer spices and garlic clove to a blender or food processor along with ½ cup/120 ml oil, 1 cup/20 grams parsley, 1 cup/20 grams cilantro, lemon juice, harissa, ½ teaspoon salt. Pulse to combine until mixture is bright green and blended, but still retains some texture. Season with salt and pepper.

3. Using a HexClad Smash Burger Press, smash each potato; set aside near stove.

4. In a HexClad 12"/30 cm Hybrid Fry Pan over medium-high, add remaining ½ cup/120 ml oil and heat until shimmering. Working in batches, add potatoes. Cook, turning once, until golden and crisp, about 15 minutes. Transfer potatoes to a paper towel-lined plate and sprinkle with flaky sea salt; repeat, adding more oil if necessary. 

5. In a large bowl, combine potatoes and 3 tablespoons chermoula. Toss to combine, then drizzle with more chermoula and top with remaining 3 tablespoons parsley, 3 tablespoons cilantro, chives and provolone. Serve with remaining chermoula alongside.

MAKE AHEAD TIPS

Chermoula can be made up to 2 days ahead and kept in an airtight container in the fridge. Potatoes can be boiled up to 1 day ahead.

NOTES

The potatoes should audibly sizzle when they hit the oil–if they don’t, wait a bit longer.