Smashed Potatoes with Anaheim Chile Tomatillo Crema
The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.
Anaheim Chile Tomatillo Crema
Yield: About 2 cups
3/4 pound (12 ounces) fresh tomatillos, husked and halved
1 large shallot or 1 small onion, peeled and quartered
4-6 cloves garlic, peeled
2 Anaheim chiles (substitute 1 large poblano pepper if Anaheim chiles are not available)
2-3 tablespoons lime juice, to taste
3 tablespoons extra virgin olive oil
1/2 cup sour cream or homemade cashew sour cream for a vegan version
1 teaspoon flaky sea salt, or to taste
Freshly ground black pepper, to taste
Heat a grill pan or cast iron skillet over high heat. Brush the pan with olive oil and add the tomatillo halves, onion pieces, garlic cloves, and chiles. Cook for about 5 minutes, until blistered on the bottom, and then flip and cook until blistered on the other side. Transfer the vegetables to a heatproof plate or bowl once they’re charred and soft. The peppers will likely need a few more minutes after the other vegetables are done.
Add the tomatillos, shallots, and garlic to the bowl of a food processor. Let the peppers cool until you can handle them. Wearing gloves to protect your hands, stem, peel, and deseed the peppers. Don’t worry if a few seeds or patches of skin remain. Add the peppers and all the remaining ingredients to the food processor and process until smooth. Taste and adjust for seasonings as desired.
Yield: 3-4 servings
2 pounds new potatoes or other small potatoes
Extra virgin olive oil
Freshly ground black pepper
Chopped fresh basil or cilantro, for serving
Place the potatoes in a medium saucepan with water to cover and a few pinches of sea salt. Bring to a boil over high heat, then reduce the heat and simmer for 15-20 minutes, until the potatoes are tender. About halfway through the simmering time, preheat the oven to 450°F. Drain the potatoes and let them cool for a few minutes.
Grease a baking sheet (lined with parchment for easy clean up) with a little bit of olive oil. Put the potatoes on the baking sheet and smash them with the bottom of a glass so they burst. You want to flatten them to less than half an inch thick. Drizzle a generous amount of olive oil on top of the potatoes, and sprinkle on sea salt and black pepper. Roast for 20-25 minutes, until the potatoes are browned in spots on top. If you peek underneath, they should be nice and brown on the bottom.
Sprinkle your herb of choice onto the potatoes. Serve hot with the hatch chile tomatillo crema drizzled on top or on the side for dipping.
These potatoes are best right away, but leftovers are still delicious (albeit slightly less crunchy) if you reheat them for 10-15 minutes in a 450°F oven.
Slightly adapted from a recipe from acalculatedwhisk.com