Crash & Burn Potatoes
This style of cooking potatoes, made popular by Australian food writer Jill Dupleix, showcases a crispy crunchy exterior and a creamy middle. But after they are crisped, my version bastes them with a potent chile-vinegar sauce, making this really hot. A crash and burn kind of recipe.
Servings: 4
Calories:
Ingredients
- 1½ pounds new red potatoes
- ¼ cup malt vinegar
- 3 to 5 dried red chiles such as cayenne or chile de arbol, stems discarded
- 1 teaspoon cumin seeds
- 1 teaspoon coarse sea or kosher salt
- ½ teaspoon black peppercorns
- 1 small yellow onion coarsely chopped
- 4 medium-size cloves garlic
- 2 slices fresh ginger each about the size and thickness of a quarter; no need to peel first
- 1 stick 3 inches cinnamon, broken into smaller pieces
- Canola oil for brushing
- Sour cream or creme fraiche for serving (optional)
Instructions
- 1. Scrub the potatoes well, give them a good rinse under cold running water, place them in a medium-size saucepan, and cover with cold water. Bring to a boil over medium-high heat and cook, uncovered, until the potatoes are just tender but still firm, 20 to 25 minutes. Take care not to overcook the potatoes. Drain them in a colander and rinse under cold running water to cool them down. Give the colander a few good shakes to rid the potatoes of excess water.
- As the potatoes cook, combine the vinegar, chiles, cumin seeds, salt, peppercorns, onion, garlic, ginger, and cinnamon in a blender jar. Puree until a highly pungent, reddish-brown paste forms, scraping the inside of the jar as needed. Add just enough water to make it brushable. Pour into a small bowl.
- 2. Position a rack in the center of the oven and preheat it to 375°F. Line a cookie sheet with parchment paper or lightly grease it with oil.
- 3. Smash the potatoes one by one on a cutting board with a potato masher. Place each potato on the cookie sheet. Be sure to keep them separate. Liberally brush each of the smashed potatoes with oil on both sides.
- 4. Bake the potatoes until crispy brown, 25 to 30 minutes. Flip them over after about 12 minutes and rotate the cookie sheet front to back.
- 5. Once the potatoes are crisp, liberally brush each of them on both sides with the chile-vinegar sauce. Try to use all of it. Return the pan of potatoes to the oven and continue to bake them until they have a nice dried coat, 5 to 8 minutes.
- Serve hot, with sour cream or creme fraiche for dipping if you want to modulate the heat from the chiles.
Notes
I used 3 chiles and I found it to be pleasantly spicy. If you REALLY like heat, use 4 or 5.
To keep this recipe gluten-free, swap malt vinegar for cider vinegar.
If you don't own a potato masher, use a heavy measuring cup or something with a flat bottom to flatten potatoes.
To keep this recipe gluten-free, swap malt vinegar for cider vinegar.
If you don't own a potato masher, use a heavy measuring cup or something with a flat bottom to flatten potatoes.