I make several versions of my smashed potato salad, but this Spanish-influenced recipe is my favorite. I start with a foundation of grilled garlicky smashed potatoes, and then build layers of flavor and texture. On top of the potatoes I add grated manchego cheese, sauteed onions, crumbled chorizo, avocado, fresh tomatoes, roasted red peppers and chopped romaine. I finish it all off with liberal squeezes of fresh lime. No additional dressing needed. —Kim at Something New For Dinner
1 1/2 pounds
miniature waxy potatoes such as Yukon gold, red or blue
olive oil, divided
onion, cut stem to stern in 16 wedges
Smoked Spanish paprika
fresh chorizo sausage, crumbled
garlic cloves, peeled and minced
grated Parmigiano Reggiano cheese
grated Manchego cheese
Head Romaine lettuce, cut across in 1/2" slices
cherry tomatoes, sliced in half
roasted red peppers, sliced (jarred or homemade)
green onions, sliced
lime, cut in 8 wedges
In This Recipe
Scrub potatoes, leaving the skin on. Bring a pot of salted water to boil. Drop the potatoes in and reduce heat to medium. Cook potatoes until they can just be pierced with a fork, usually about 10 to 15 minutes, depending on the size of the potatoes. Drain potatoes in a colander and set aside.
While the potatoes are cooking, heat a skillet over medium high. When the skillet is hot add 1 T olive oil. Saute the crumbled chorizo for about 5 minutes or until it is cooked through. Remove from the pan and drain on a paper towel-lined plate.
Add onions to the pan and saute about 5 minutes until soft. Season with 1/2 t Spanish paprika, salt and pepper. Remove from the heat and combine with the chorizo. Set aside.
When the potatoes are cool enough to handle spread out on a clean dish towel on the counter. Using the heel of your hand or the bottom of a glass, smash each potato until it is about 1/2" thick.
Heat your grill to medium high. Put 5 T of olive oil and the minced garlic in a small bowl. Dunk each smashed potato briefly in the olive oil and garlic mixture and then place on a grill pan set on top of a cookie sheet to catch any drips. You may need to add some additional olive oil to get through all the potatoes. Scoop up any bits of garlic left in the bowl and scatter over the smashed potatoes. Season with kosher salt, pepper and remaining 1/2 t Spanish paprika.
Put the grill pan on the grill and cook 6 to 8 minutes on each side. When you turn the potatoes season with more salt and pepper and sprinkle with grated Parmigiano Reggiano. When you remove the potatoes from the grill immediately sprinkle with grated Manchego cheese.
Arrange the grilled smashed potatoes on the bottom of a scooped serving platter or a very shallow salad bowl. Top with a layer of sauteed onions and chorizo. Surround perimeter of potatoes with a ring of chopped Romaine and add a final layer of avocados, tomatoes, roasted red peppers, green onions and cilantro. Serve with lime squeezes.
Note: you can also roast the smashed potatoes in a hot oven if you do not have access to a grill.