If you’ve ever made smashed potatoes, you know how yummy they are. Well this take on a walnut/anchovy condiment from Bon Appétit adds a layer of zing and complexity to the crispy-sweet-tender potatoes. In our version, we swap out the anchovies for a miso/veggie bouillon paste to replicate the umami of the anchovies. It’s not the same, for sure, but it has its own personality.

Ingredients (4–6 servings)
  • 2 lb. new or other small waxy potatoes
  • 2 tbsp salt
  • ½ cup extra-virgin olive oil, divided
  • freshly ground black pepper
  • ½ cup walnuts, coarsely chopped
  • 2 tbsp miso paste
  • 2 tbsp veggie bouillon
  • 1 garlic clove minced
  • 1 tsp. Aleppo-style or other mild red pepper flakes
  • ½ cup mixed fresh herbs, such as parsley, dill, cilantro, and/or basil

Instructions

  1. Place a rack in centre of the oven; preheat to 450°F 

  2. Place potatoes in a large pot and cover with water. Add 1½ tbsp salt and bring to a boil. Immediately reduce heat to medium-low, bring to a simmer, and cook until potatoes are just cooked through and pierced easily with a fork, about 15 minutes (time will vary depending on the size of your potatoes; be careful not to overcook as they’ll fall apart when smashed). Drain and let sit for 5-10 minutes until most of the moisture on the potatoes evaporates, then transfer to a rimmed baking sheet.

  3. Place another rimmed baking sheet on top, then push down firmly to smash potatoes (alternately, use the bottom of a mug or measuring cup to smash each one individually). Drizzle 1/4 cup olive oil over potatoes, then toss to coat; season lightly with salt and black pepper. Roast potatoes until crispy and golden brown, 35–40 minutes.

  4. Meanwhile, cook walnuts, miso, veggie bouillon and remaining 1/4 cup oil in a small saucepan over medium-low heat. Use a whisk to stir ingredients together; do this slowly so you don’t splash the oil. Add the pepper flakes. The bouillon and miso will not fully dissolve into the oil; no worry, as long as they are not in large chunks. After 5-7 minutes the walnuts should start turning golden brown. Add the minced garlic at the end of the cooking. The heat in the oil will continue to cook the garlic. Transfer to a small bowl, finely grate garlic over, and toss to combine.

  5. Top the potatoes with the walnut sauce  and oil. Scatter fresh herbs over the potatoes.