Crushed Baby Potatoes With Sardines, Celery and Dill
Ingredients
- 1 pound potatoes
preferably small, waxy potatoes, such as golden creamer or fingerling
- Kosher salt
- 1/3 cup olive oil
- 1/4 cup finely chopped fresh dill or parsley
plus more for garnish
- plus more to taste2 tablespoons fresh lemon juice or white wine vinegar
- 1 tablespoon finely grated lemon zest
- 4 scallions or spring onions
white and green parts, or 1 bunch chives, thinly sliced
- Freshly ground black pepper
- 4 celery stalks
thinly sliced on a bias
- 1 cup celery leaves or tender leaves and stems of fresh parsley
- 1 tin sardines
tin anchovy fillets or other fish, torn or cut into bite-size pieces, 4-ounce
Directions
- 1
Boil the potatoes in salted water until they’re completely tender, 10 to 15 minutes, depending on size of the potato. Drain and let sit about 10 minutes or so, until they’re cool enough to crush with your hands or another implement.
- 2
Meanwhile, combine the olive oil, 1/4 cup dill, 2 tablespoons lemon juice, lemon zest and half the scallions in a small bowl; season with salt and pepper and more lemon juice to taste, as needed.
- 3
Scatter the potatoes and celery on a large serving platter or in a bowl and season with salt and pepper. Spoon the olive oil mixture over.
- 4
Top with the celery leaves, remaining scallions, more dill and more black pepper. Serve with sardines or anchovies alongside or scattered over the top, if desired.
Crushed Baby Potatoes With Sardines, Celery and Dill
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About this Recipe
Craving a fresh, vibrant meal that transforms humble boiled potatoes into something truly special? This recipe for Crushed Baby Potatoes With Sardines, Celery and Dill delivers an exciting interplay of textures and bright flavors, perfect for any occasion.
This recipe excels by using a clever technique: crushing the potatoes. This isn't just about smashing them; it's about creating diverse textures—some chunky for bite, others more broken for creaminess—and those craggy edges are perfect for soaking up the bright, zesty dressing. It expertly pairs humble potatoes with the rich, savory depth of tinned fish, making for a truly satisfying and well-balanced meal.
You'll be treated to a delightful interplay of textures and flavors. Imagine tender, creamy potatoes with satisfying chunky bits, all brightened by a zesty lemon and dill dressing. The crunch of fresh celery and scallions cuts through the richness of the sardines, while a generous amount of fresh dill or parsley adds an invigorating herbal note, creating a dish that's both comforting and remarkably fresh. This dish is designed to maximize dressing absorption for a burst of flavor in every bite.
Feel free to swap out the sardines for anchovy fillets or another favorite tinned fish, tearing or cutting them into bite-size pieces. If fresh dill isn't your preference, fresh parsley works beautifully, and you can always adjust the tanginess of the dressing with extra lemon juice or white wine vinegar to your liking. The recipe also mentions using chives instead of scallions for a milder onion flavor, or celery leaves or tender parsley stems for an extra layer of green.
Perfect for a light yet satisfying lunch or a vibrant side dish, these crushed potatoes are incredibly versatile. Serve them as a unique appetizer or as part of a larger spread where their fresh flavors can truly shine.