Crispy Smashed Russets with Green Horseradish Sauce

Original cookbook page 36

This preparation shows off all the goodness of russets: fluffy insides surrounded by shatteringly crisp skin, served with a fresh green horseradish sauce.

Ingredients

• 4 medium russet potatoes, scrubbed
• 2 bay leaves
• 1 sprig fresh rosemary
• 3 tablespoons clarified butter, melted
• 3 tablespoons grapeseed oil
• 1 medium sweet onion, thickly sliced
• 1 teaspoon salt, divided
• 1 teaspoon ground pepper, divided
• 1 cup packed fresh parsley
• ½ cup chopped fresh chives
• 3 tablespoons chopped fresh dill
• 2 tablespoons prepared horseradish
• 1 clove garlic
• ½ cup reduced-fat sour cream
• ½ cup low-fat plain yogurt
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon ground toasted coriander seeds
• ½ teaspoon sugar
• Pinch of cayenne pepper

Instructions

1. Combine potatoes, bay leaves and rosemary in a large pot and cover with 3 inches of water. Bring to a simmer over high heat. Reduce heat to medium-low, partially cover and simmer until the potatoes are just tender, 30 to 40 minutes. Drain and let stand until cool enough to handle, about 15 minutes.
2. Position a rack in lower third of oven; preheat to 450°F.
3. Combine butter and oil in a small bowl. Pour half onto a large rimmed baking sheet. Add onion and toss to coat. Halve the potatoes lengthwise and place them cut-side down. Smash gently with bottom of jar. Brush with remaining butter mixture and sprinkle with ½ tsp salt and ½ tsp pepper.
4. Roast until browned on the bottom, 25 to 30 minutes. Turn over and season with remaining salt and pepper. Roast until dark golden brown, 15 to 20 minutes more.
5. For sauce: Combine parsley, chives, dill, horseradish, garlic and ½ tsp salt in food processor. Process until finely chopped. Add sour cream, yogurt, lemon zest, lemon juice, coriander, sugar and cayenne; pulse until smooth.
6. Serve the potatoes with the sauce.