Smashed Potatoes


  • 2 tbsp Lemon juice
  • 2 tsp Finely Chopped Fresh Chives
  • 1/4 Cup Olive Oil
  • 2.5 tbsp Finely Chopped Flat-Leaf Parsley
  • 1.5 tsp Dijon Mustard
  • 2 Pounds Yukon Gold Potatoes
  • 2 tsp Finely Chopped Fresh Oregano
  • Finely Grated Zest of 1 Lemon (2 tsp)
  • 1/2 Cup Crème Fraîche or Creme Mexicana
    (table cream where cheese/ yogurt is located))

Unit: Food Cutter



Cut potatoes into quarters.

Add 2” of water to unit and turn heat to Med-High.

Place Potatoes in steamer and cover with valve open.

When valve whistles, reduce heat to Med-Low until tender. (10-20 min)

In a medium bowl, combine all of the ingredients except the potatoes. Slowly whisk in olive oil. Season to taste with salt and pepper and set aside.

Place the potatoes into a bowl and add the vinaigrette. Gently toss the potatoes and partially mash them with a spoon or masher. Season to taste with salt and pepper.