The thing about the crispy mashed potatoes is that they will get cooked in two ways. First, you will simmer on the stove top in heavily salted water and then drain and cook them in the oven at high heat so that they draw out all the water and crisp up. Place your potatoes in a cooking pot and cover them with three to four quarters of water. Bring it up to over medium-high heat and when it comes to a simmer, reduce it down and maintain until its tender. Once tender, drain and let them cool for a few minutes then place the potatoes on a tray then take another tray and put it on the top and push down until they are sashed.
Pour about one-third of olive oil over the potatoes to make sure all the potatoes get coated in the oil. Season with a little salt and pepper and ten into a 450 degrees oven and let them cook for about 40 minutes. For the dressing, start with half a cup of coarsely chopped walnuts, the main objective is to make sure that they are all chopped about the same size so they cook evenly. Pour some olive oil int a small saucepan with the walnuts and place it on medium-low heat and combine it all. The end goal for the wall nut is a soft spot full of deeply golden brown toasted walnuts, it will take around seven minutes.
Pour them into a bowl and then grate in a clove of garlic then add in pepper. Get the potatoes out of the oven and place them on a plate then spoon the walnut sauce over the mashed potatoes and then whatever herbs you have, chop and place them over your dish.
- 2 lb. new or other small waxy potatoes
- 1 cup Diamond Crystal or ½ cup Morton kosher salt, plus more
- ⅔ cup extra-virgin olive oil, divided
- Freshly ground black pepper
- ½ cup walnuts, coarsely chopped
- 2 oil-packed anchovy fillets, drained
- 1 garlic clove
- 3 Tbsp. golden raisins
- 4 tsp. Aleppo-style or other mild red pepper flakes
- ¾ cup sour cream
- Place a rack in center of oven; preheat to 450°. Place potatoes in a large pot and cover with water.
- Add 1 cup 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.
- Drain and transfer potatoes to a rimmed baking sheet. Let cool slightly.
- Place another rimmed baking sheet on top, then push down firmly to smash potatoes.
- Drizzle ⅓ cup oil over potatoes, then toss to coat; season lightly with salt and black pepper.
- Roast potatoes until crispy and golden brown, 35–40 minutes.
- Meanwhile, cook walnuts, anchovies, and remaining ⅓ cup oil in a small saucepan over medium-low heat, stirring occasionally, until anchovies are disintegrated and walnuts are golden brown, 6–8 minutes.
- Transfer to a small bowl, finely grate garlic over and toss to combine. Mix in raisins and Aleppo-style pepper; season with salt.
- Spread sour cream on a large plate. Top with potatoes and spoon walnut sauce over.
- Scatter herbs over and serve with lemon wedges alongside.