Smashed Potatoes with Walnut Dressing

A condiment made up of walnuts, anchovies, garlic, and red pepper flakes is the ultimate umami bomb, which is then spooned over the crispiest-ever smashed potatoes. The recipe calls for a large amount of salt to cook the potatoes in, it sounds outrageous but remember that the potatoes still have their skins on so they won't absorb much of it.

2 lb new or other small waxy potatoes, like Yukon Gold
1 cup Diamond Crystal or ½ cup Morton kosher salt
⅔ cup extra-virgin olive oil, divided
black pepper, freshly ground
½ cup walnuts, coarsely chopped
2 oil-packed anchovy fillets, drained
1 clove garlic
3 Tbsp. golden raisins
4 tsp. Aleppo-style or other mild red pepper flakes

To Serve:
¾ cup sour cream
½ cup fresh mixed tender herbs, such as parsley, dill, cilantro, and/or basil
lemon wedges

Place a rack in center of oven; preheat to 450°F.

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 (time will vary depending on the size of your potatoes; be careful not to overcook as they'll fall apart when smashed). Drain and transfer potatoes to a rimmed baking sheet. Let cool slightly, about 3-4 minutes.

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 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.

Makes 4-6 servings.