Irresistibly crispy potatoes, a sweet ginger-scented dipping sauce, quick pickled red onions and a hit of parsley combine to make the most craveable summer dish. Perfectly enjoyed alongside whatever you might be pulling off the grill, and especially delicious shared with friends on a hot summer’s day. 

Serves 4 as a shared snack or side dish, but can be easily scaled up if you are feeding a crowd.

INGREDIENTS:

For the crispy potatoes:

A large handful of new potatoes (approx 8 medium potatoes)

1 tbsp fine Jacobsen sea salt 

1 bay leaf

¼ extra virgin olive oil 

Flakey Jacobsen sea salt to finish 

For the tangy BBQ sauce:

½ cup high quality creme fraiche or sour cream 

¼ cup Our Pantry ginger BBQ sauce

1 generous pinch of fine sea salt 

1 tbsp urfa chili 

Zest of one lime, juice of a half 

For the quick pickled onions:

½ large red onion, thinly sliced 

½ tsp fine sea salt 

½ tsp cane sugar 

2 tbsp red wine vinegar 

To serve:

More Our Pantry ginger BBQ sauce 

Fresh parsley to garnish 

Flakey Jacobsen sea salt 

DIRECTIONS:

Put the potatoes, salt and bay leaf in a medium saucepan. Add enough water to cover the potatoes by a generous inch. Bring to a boil, and cook until the potatoes are tender. Depending on the size and freshness of your potatoes, this can take anywhere from 15-35 minutes. A golf ball sized potato should take about 20 minutes to cook through. When easily pierced by the tip of a sharp knife, drain and set aside to cool. 

While the potatoes are boiling, pickle your onions and whip up your sauce! 

For the pickles, add the thinly sliced red onion, salt, sugar and vinegar. Massage it all into the onions with your hands until the salt and sugar has dissolved and everything has been well coated. Set aside to marinate while you bring the rest of the pieces of this delicious puzzle together. 

To make the tangy barbeque sauce, simply combine all of the listed ingredients in a small bowl. Taste for seasoning, it should be tangy, mildly spicy, and a little zesty. If the flavors don’t pop, add another spoonful of BBQ sauce, a pinch of salt, or a squeeze of lime depending on what your palate is communicating. 

Preheat the broil setting on your oven. 

When the potatoes have cooled enough for you to handle them, gently smash them on a cutting board with a flat surface that’s large enough to cover the surface area of the potato. A large drinking glass, or small plate works great for the job. When you’ve smashed all of your potatoes, arrange them in a large cast iron or on a parchment lined sheet tray if you’re making a large batch. Douse in olive oil, making sure every potato is well coated and sitting in a small puddle of oil. Season with a pinch of sea salt. Broil for 8-10 minutes on each side, until they are deeply golden and quite crunchy around the edges. 

To assemble the dish, cover the bottom of a large plate with the tangy BBQ sauce and add a couple more spoonfuls of the ginger BBQ sauce straight out of the jar. Layer on the crispy potatoes, and then scatter them in pickled onions and fresh parsley. Finish with a generous pinch of flakey salt. Enjoy with reckless abandon!