Side Dish: United States – Coal-Kissed Scallion and Horseradish Smashed Potatoes

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

1 1 / 2 lb (680 g) small Yukon Gold potatoes, scrubbed
1 tbsp (15 g) kosher salt (for boiling water)
3 tbsp (45 ml) olive oil, divided
2 tbsp (30 g) unsalted butter, melted
1 bunch scallions (green onions), trimmed
2 tbsp (30 g) prepared horseradish, drained
1 / 3 cup (80 ml) crème fraîche or sour cream
1 tsp (5 ml) lemon zest
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) Dijon mustard
1 / 2 tsp (2.5 ml) smoked paprika
Fine sea salt and freshly ground black pepper, to taste
2 tbsp (8 g) chopped fresh chives or flat-leaf parsley

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Heat oven to 450°F (232°C) and place a rimmed baking sheet inside to preheat.
Place potatoes in a pot, cover with cold water by 1 inch (2.54 cm), add 1 tablespoon (15 ml) kosher salt, and bring to a boil. Cook until just tender when pierced, 12–15 minutes. Drain and let steam-dry 2 minutes.
While potatoes cook, toss scallions with 1 teaspoon (5 ml) olive oil and a pinch of salt. Broil or grill on high until lightly charred and wilted, 2–3 minutes; chop.
Carefully remove hot baking sheet and drizzle with 2 tablespoons (30 ml) olive oil. Add potatoes, spacing evenly. Using the bottom of a glass, gently smash each to about 1/2 inch (1.27 cm) thick. Brush tops with melted butter; season with smoked paprika, salt, and pepper.
Roast until deeply crisp and golden, 20–25 minutes, flipping halfway for even browning.
Meanwhile, whisk crème fraîche, horseradish, lemon zest, lemon juice, Dijon, a pinch of salt, and several grinds of pepper until smooth. Adjust acidity and seasoning to taste.
Transfer crisp potatoes to a serving platter. Spoon or drizzle over the horseradish cream, scatter the charred chopped scallions, and finish with chopped chives or parsley. Serve immediately alongside the steak.

Heat oven to 450°F (232°C) and place a rimmed baking sheet inside to preheat.
Place potatoes in a pot, cover with cold water by 1 inch, add 1 tablespoon kosher salt, and bring to a boil. Cook until just tender when pierced, 12–15 minutes. Drain and let steam-dry 2 minutes.
While potatoes cook, toss scallions with 1 teaspoon olive oil and a pinch of salt. Broil or grill on high until lightly charred and wilted, 2–3 minutes; chop.
Carefully remove hot baking sheet and drizzle with 2 tablespoons olive oil. Add potatoes, spacing evenly. Using the bottom of a glass, gently smash each to about 1/2 inch thick. Brush tops with melted butter; season with smoked paprika, salt, and pepper.
Roast until deeply crisp and golden, 20–25 minutes, flipping halfway for even browning.
Meanwhile, whisk crème fraîche, horseradish, lemon zest, lemon juice, Dijon, a pinch of salt, and several grinds of pepper until smooth. Adjust acidity and seasoning to taste.
Transfer crisp potatoes to a serving platter. Spoon or drizzle over the horseradish cream, scatter the charred chopped scallions, and finish with chopped chives or parsley. Serve immediately alongside the steak.