Boil the potatoes until tender, smash them flat and roast them until the edges crisp. They come out creamy inside and crackly outside. A quick basil sauce with garlic and lemon goes over the top while they’re hot, and a handful of arugula microgreens adds a peppery finish.

Storage: Keep potatoes in a paper bag in a cool, dark spot, away from onions.

Serves 4 as a side · 50 minutes

Ingredients

Potatoes

  • 1 quart potatoes (about 1 1/2 pounds).
  • 1 tablespoon salt for the cooking water
  • 3 tablespoons olive oil
  • 1/2 teaspoon flaky or kosher salt
  • Black pepper

Basil sauce

  • 1 cup packed basil leaves
  • 1 clove garlic
  • 1/3 cup olive oil
  • Juice of 1/2 lemon
  • 1/4 teaspoon salt
  • Optional: a pinch of chili flakes, or 2 tablespoons Parmesan

To top: a big handful of arugula microgreens

Directions

  1. Boil. Put the whole potatoes in a pot, cover with cold water by an inch and add 1 tablespoon salt. Bring to a boil and simmer until a fork slides in easily, 15–20 minutes. Drain and let them steam dry for 5 minutes.
  2. Smash. Heat the oven to 450°F. Oil a sheet pan with 1 1/2 tablespoons oil. Space the potatoes out on it. Press each one with the bottom of a glass or a potato masher until it’s about 1/2 inch thick and cracked at the edges. Large potatoes can be halved first.
  3. Roast. Drizzle with the remaining oil and sprinkle with salt and pepper. Roast 25–30 minutes, until deep golden and crisp at the edges. No need to flip.
  4. Make the sauce. While they roast, blend or finely chop the basil, garlic, olive oil, lemon juice and salt until it’s a loose, spoonable sauce. Add the chili flakes or Parmesan if you like.
  5. Finish. Spoon the basil sauce over the hot potatoes and scatter the arugula microgreens on top. Serve right away.

Make it a meal: Top with a fried egg, or serve with the black beans from the taco recipe.

Keeps: The basil sauce keeps 2–3 days in the fridge with a thin layer of oil on top to keep it green. Reheat leftover potatoes in a hot oven or skillet to bring back the crunch.

Garlic note: Like any garlic in oil, keep the sauce in the fridge, not on the counter.