Crispy Smashed New Potatoes With Lime, Cilantro, and Spices

If you are anything like me, you love potatoes in all shapes and sizes, but often end up making the same potato recipes over and over again. I used to do that with little new potatoes. I like them roasted with olive oil, a little rosemary, and salt—and that was it. That is, until I was introduced to Argentine-style smashed potatoes by John Currence. JC had gone on a trip to Argentina and came back with recipes for chimichurri and crispy new potatoes. The new potatoes are boiled in salted water until just soft, then smashed and pan-fried until they are crispy on the outside. We served them one evening at Snackbar. A couple of weeks later I found myself cooking dinner for friends and decided to try out my “new” potato recipe. As luck would have it, I was making Indian food and didn’t have all the ingredients necessary to make chimichurri. I improvised and came up with this version. It has since become a regular part of my repertoire when those beautiful, freshly dug baby potatoes appear at the farmers market. If you can’t get red baby new potatoes, this recipe works well with other small potatoes such as baby Yukon Golds or fingerlings.

This recipe was excerpted from ‘I Am From Here’ by Vishwesh Bhatt. Buy the full book on Amazon.