Ingredients
- 2 lbs small potatoes
- 1/2 small red onion, very thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1/2 teaspoon salt, plus more for seasoning
- 1 teaspoon sugar
- 1/3 cup extra virgin olive oil
- 2 tablespoons Tajín (or other chili lime seasoning), plus more for garnish
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup sour cream
- 1 lime, juiced and zested
- 1 clamshell Bowery Cilantro
Preparation
- Preheat the oven to 450.
- Put potatoes in a large pot and cover with water. Season VERY generously with salt, and bring to a boil. Once boiling, turn the heat to medium, and cook about 15 minutes, or until a fork gently slips in and out of a potato. Cooking time will vary depending on potato size, make sure to not under or overcook them or they won’t smash well.
- Meanwhile, in a small saucepan, combine apple cider vinegar, water, salt and sugar, and heat over medium until the salt and sugar are dissolved. Put the sliced red onion in a jar or small bowl, and pour vinegar over and mix to combine. Cover and leave at room temperature until ready to use. Leftover onions will keep in the fridge for a few weeks.
- Once the potatoes are cooked, drain them and transfer to a rimmed baking sheet or two (depending on the size of your potatoes, they may need more room to be smashed). Drizzle evenly with ¼ cup of the olive oil, and all of the tajin, and cayenne if using, and shake around to fully coat.
- Oil the bottom of a mug or glass, and using firm pressure, smash each potato by pressing the mug or glass over top. Be careful to leave space between the potatoes so they crisp up.
- Once smashed, drizzle the craggy spots of the potatoes with the remaining olive oil. Roast potatoes until crispy and deeply browned, about 30 minutes.
- While the potatoes are cooking, make the cilantro lime crema. Add the sour cream, lime juice and zest, and Bowery Cilantro to a food processor or blender. Process until light green in color, and slightly thinner in consistency than sour cream. Taste, then season with salt and pepper as needed.
- Spread the cilantro lime crema on the bottom of a serving platter, then top with the crispy potatoes. Garnish with pickled red onions and dust with more tajin. Drizzle with any remaining crema.
Bowery Ingredients