Elevate chimichurri to a surprisingly delicious and addictive topping by infusing it with the bold flavors of a dirty martini. This complex sauce combines chopped Castelvetrano olives, olive brine, and olive oil with a nip of gin and fragrant herbs to create a flavorful counterpoint to crispy, creamy potatoes. Paired with tangy crème fraîche, this dish makes a knockout side or appetizer. Try the chimichurri on fish, chicken, roasted vegetables, crostini, or even as a salad dressing.
Smashed Potatoes with Dirty Martini Chimichurri
Olive lovers, this one’s for you.
Rhoda Boone, Culinary Director
- 1.
To make the chimichurri: Add garlic, shallot, rosemary, olive brine, lemon zest and juice, gin, coriander, and mustard to a medium bowl. Stream in olive oil, whisking until emulsified. Stir in chopped olives and parsley. Season to taste with salt and pepper. Add more lemon juice or olive brine to taste.
- 2.
To cook the potatoes: Add potatoes to a Stainless Clad Saute Pan or Saucier and cover with water. Cover, bring to a boil, then season generously with salt. Remove lid and cook uncovered at a low boil until fork tender, 12–15 minutes.
- 3.
Drain and pat very dry on a Sheet Pan lined with clean kitchen or paper towels. Allow to cool to room temperature. At this point, potatoes can be used right away or refrigerated overnight.
- 4.
Heat a Carbon Steel Griddle over medium-high heat. Place potatoes in a large bowl and toss with a little oil, salt, and pepper. Working in batches, add potatoes to Griddle and use a Grill Press to smash them about ½” thick. It’s OK if some of them break apart and have irregular edges. Season with salt and pepper.
- 5.
Cook until golden brown and crispy on bottom, about 3 minutes. Flip potatoes and season with salt and pepper. Cook until golden brown and crisped on other side, about 3 minutes more. Transfer to a Sheet Pan to cool slightly.
- 6.
Whisk lemon juice to taste into crème fraîche and spread onto a Serving Platter. Arrange smashed potatoes on top. Spoon chimichurri over potatoes and crème fraîche. Top with chopped parsley and serve.
