Smashed Potato Cakes with Pepper Relish
Crisp smashed potato cakes meet a sweet-tangy pepper relish for a fast side with plenty of skillet crunch.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (205 reviews)
INSPIRED BY
This original side turns the smashed potato technique into individual cakes and adds a sharp roasted pepper relish. The skillet keeps the outside crisp and the inside creamy.
Story
Theo thinks potatoes should arrive at the table with a little noise, preferably the sound of a crisp edge breaking under a fork. These cakes get there fast, with a roasted pepper relish that brings sweet heat and vinegar snap. They work beside a steak, a fried egg, or a paper basket of roadside sandwiches. Do not crowd the skillet and the potatoes will do the talking.
By Theo
Ingredients
- 1 1/2 pounds baby Yukon Gold potatoes
- 1 teaspoon kosher salt, plus more for water
- 3 tablespoons olive oil
- 1/2 cup chopped roasted red peppers
- 2 tablespoons sliced scallions
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1/4 teaspoon smoked paprika
- 2 tablespoons chopped parsley and black pepper
Instructions
- Place the potatoes in a saucepan, cover with salted water, and simmer for 12 minutes until just tender.
- Whisk the roasted peppers, scallions, vinegar, honey, smoked paprika, and half the parsley in a small bowl.
- Drain the potatoes and press each one to about 1/2 inch thick with the bottom of a glass.
- Heat the olive oil in a large skillet over medium-high heat and arrange the potatoes in one layer.
- Cook for 4 minutes per side until deeply golden and crisp, seasoning with black pepper as they cook.
- Transfer the cakes to a platter, spoon over the pepper relish, and finish with the remaining parsley.
Chef Tips
- Do not overcook the potatoes or they will fall apart when smashed.
- Leave space between the cakes so steam can escape and the edges can brown.
- Make the relish while the potatoes simmer to keep the timing quick.
- For extra tang, add a few chopped pepperoncini to the relish.
Cook's Notes
- **Potatoes:** Simmer until just tender so the centers stay creamy.
- **Skillet:** Work in batches if needed; crowding traps steam.
- **Relish:** Add it after cooking so the potato crust stays crisp.