Equipment
* optional
Ingredients
Potatoes
- 800 g baby potatoes
- 15 g kosher salt
- 30 ml extra virgin olive oil
- 3 g kosher salt
Meyer Lemon Vinaigrette
- 30 ml meyer lemon juice
- 2 g meyer lemon zest
- 10 g dijon mustard
- 1 garlic, minced
- 45 ml extra virgin olive oil
- 5 g fresh parsley, finely chopped
- 5 g fresh dill, finely chopped
- 2 g black pepper, freshly ground
- 2 g kosher salt
Nutrition (per serving)
Method
Preheat the oven to 220°C (425°F).
Place the baby potatoes in a large pot, cover with cold water by at least two inches, add 15g of kosher salt, and bring to a boil over high heat. Reduce heat to maintain a simmer.
Drain the potatoes entirely into a colander.
Allow the drained potatoes to sit in the colander to steam dry.
Transfer the steam-dried potatoes to a baking sheet, spacing them out evenly so they are not touching.
Gently press down on each potato with a potato masher or the flat bottom of a heavy glass until flattened to about 1.5cm thick, keeping the potato largely intact.
Drizzle the crushed potatoes evenly with 30ml of olive oil and season the tops with 3g of kosher salt.
Roast in the preheated 220°C (425°F) oven without flipping until the edges and bottoms are deeply caramelized and crispy.
While the potatoes are roasting, whisk together the Meyer lemon juice, Meyer lemon zest, Dijon mustard, minced garlic, and remaining kosher salt in a mixing bowl until smooth.
Slowly stream 45ml of olive oil into the lemon and mustard mixture while whisking vigorously and continuously to form a thick, emulsified vinaigrette.
Fold the finely chopped parsley, dill, and freshly ground black pepper into the finished vinaigrette.
Transfer the hot, roasted potatoes to a serving dish, drizzle generously with the Meyer lemon vinaigrette, and serve immediately.
Chef's Notes
- Allowing the potatoes to steam dry after boiling is a non-negotiable step; residual surface moisture is the absolute enemy of a crisp exterior when roasting.
- Meyer lemons have a sweeter, more floral profile than standard lemons. If you must substitute a regular lemon, balance the sharper acidity by whisking a tiny pinch of granulated sugar into the vinaigrette.
- Crushing the potatoes while they are still steaming hot ensures the interior starches remain fluffy and malleable, preventing the potato from completely splitting apart under pressure.
- Always apply the vinaigrette while the potatoes are piping hot directly from the oven. The heat expands the starches, allowing them to absorb the bright, acidic flavors deeply into their cracked surfaces.
Storage
Refrigerator: 3 days — The vinaigrette will absorb into the potatoes, causing them to lose their crispness over time.
