Have you heard of the twice cooked potato? Third time is the charm, especially in this case.
Even though there’s 3 steps to perfection, this recipe for triple-cooked smashed potatoes is incredibly simple. The result is every texture you could ever want in a potato: soft on the inside, with a crispy and slightly charred bottom. When mixed with the fried shallots, sage, and the lingering smoky heat from the oil at the very end of the bite…well, it’s practically life changing.
This spicy olive oil has an incredible depth of flavor. It’s especially delicious for these triple-cooked smashed potatoes, but know that it is extremely versatile overall. From the robust impact of garlic to the full-bodied smokiness and subtle heat of the chipotle peppers – it’s a showstopper condiment that will elevate every dish it touches. If you can, make a double batch to have on hand. It also makes an excellent hostess gift! Pour some into a small bottle and dress it up with ribbon like this. You can always tie some dried peppers with some twine to the lid. Would be so pretty and thoughtful!
These Triple-Cooked Smashed Potatoes with Spicy Olive Oil are featured in a Christmas Buffet story going live this week. Stay tuned!
Triple-Cooked Smashed Potatoes with Spicy Olive Oil
Have you heard of the twice cooked potato? Third time is the charm, especially in this case. Even though there’s 3 steps to perfection, this recipe is incredibly simple. The result is every texture you could ever want in a potato: soft on the inside, with a crispy and slightly charred bottom. When mixed with the fried shallots, sage, and the lingering smoky heat from the oil at the very end of the bite…well, it’s practically life changing.
- 1 tablespoon large flake sea salt (if using fine sea salt, reduce quantity to 2 teaspoons)
- 2 ½ pounds of potatoes, small colorful variety or fingerling (I used 1 1/2 pounds purple potatoes and 1 pound mixed baby red and gold potatoes), keep skin on and rinse well
- 10 grams (1 small bundle) fresh sage leaves (removed from stem), rinsed (rosemary also works)
- 15 grams (2 medium shallots), sliced in ½” wedges
- 1 ½ teaspoons fine sea salt
- ⅓ cup and ¼ cup Infused Spicy Olive Oil (recipe above), separated
- Freshly chopped cilantro (optional)
- 41 grams (1 medium) bulb of garlic
- Olive oil for garlic roasting
- 28 grams (2 large) canned chipotle peppers in adobo sauce, removed from can and sauce, finely chopped
- 16 ounces (2 cups) extra virgin, quality olive oil
- ¾ teaspoon large flake sea salt
- To garnish:
- Freshly chopped cilantro (optional)
- Bring a large pot of water and tablespoon of large flake sea salt to a boil.
- Once boiling, add potatoes to pot. Cook potatoes 12 to 15 minutes or until tender enough to pierce with a fork or skewer but still firm (be careful not to overcook as to prevent them from falling apart when smashed).
- Preheat oven to 450 degrees.
- Drain and transfer potatoes to a large cast iron skillet.
- Season potatoes with sea salt, toss in shallots, and add ⅓ cup of the infused oil, gently stir to combine until potatoes and shallots are completely saturated.
- Saute over medium heat, stirring every 2-3 minutes for a total of 8-10 minutes, or until onions are golden and skins start to crisp slightly. Remove from heat.
- Using a mason jar or potato masher, smash potatoes in pan by semi-firmly pressing down, just until skins crack.
- Sprinkle sage leaves over potatoes.
- Drizzle remaining 1/4 cup oil over potatoes.
- Place potatoes in oven and roast 20 to 30 minutes, or until golden, crispy, and tender.
- Serve warm and garnish with freshly chopped cilantro. Store any leftovers in airtight container for up to 5 days.
- Prepare garlic for roasting by carefully slicing off the very top of the whole bulb. Place in a small oven-safe dish, exposed cloves face up, and drizzle with olive oil until saturated.
- Roast garlic in oven at 350 degrees for 55 to 65 minutes. Remove from oven and set aside.
- Once garlic has cooled, using a knife, extract each whole clove from the skin.
- In a medium saucepan over medium heat, warm olive oil slowly.
- Add whole roasted cloves of garlic and chipotle peppers to olive oil just before boiling point and immediately adjust heat to low.
- Allow to infuse for at least 15 minutes or up to an hour.
- Turn off heat, add salt, and allow to cool.
- Once cooled, transfer to a blender and blend mixture to fully infuse the oil with garlic, about 20 to 30 seconds.
- Store in a jar, and shake well before each use - it settles quickly, so a good shake gets the peppers and garlic well distributed again. It can be stored in pantry for up to 2 weeks (Makes 16 ounces)
For Triple- Cooked Smashed Potatoes:
For Spicy Olive Oil: