Crispy Smashed Potatoes with Caesar Labneh and Boquerones
Crispy smashed potatoes meet a creamy Caesar-inspired labneh spread, peppery watercress, and Spanish boquerones for one of my favorite summer appetizers. If you’re looking for an easy smashed potato recipe, a unique appetizer for entertaining, or just another excuse to make crispy potatoes, this one’s for you. It’s bright, salty, creamy, crunchy, and honestly feels like something you’d order at a restaurant.
I originally wanted to make a Caesar dressing, but then I realized I was already topping everything with boquerones. Since they already bring that beautiful salty anchovy flavor, I didn’t really need a full dressing. Instead, I turned everything into a thick Caesar labneh spread. It ended up being one of those things you want to eat with absolutely everything. Toast, sandwiches, chips, vegetables, you name it.
The potatoes are roasted, chilled overnight, smashed, then crisped in a skillet until golden. Layer that over the spread, toss on some dressed watercress, top every potato with a boquerone, then finish everything with pickled lemon. It reminds me of the kinds of appetizers we’d make back when I worked at Palace Kitchen in Seattle. Boquerones are still one of the most underrated ingredients out there, and I think more people need to cook with them.
Why You’ll Love This Recipe
- Restaurant quality appetizer that’s surprisingly simple.
- Perfect for entertaining.
- Great make ahead recipe.
- Crispy potatoes with creamy Caesar labneh.
- Fresh herbs brighten every bite.
- Boquerones add incredible flavor without making the dish heavy.
- Easily customizable with different greens or herbs.
Ingredients
Caesar Labneh Spread
- 8 oz (227 g) labneh
- ½ cup (20 g) chopped fresh dill
- ½ cup (25 g) chopped garlic chives, or substitute scallions
- ½ cup (45 g) freshly grated Parmigiano Reggiano
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp garlic powder
- 1 tbsp freshly ground black pepper
- Juice of 1 lemon, or to taste
- Salt to taste, if needed
Crispy Potatoes
- 1½ lb (680 g) baby potatoes
- 2 tbsp (30 ml) neutral oil such as algae oil
- Salt to taste
- 1 tbsp garlic flakes
- Lemon juice to taste
Watercress Salad
- 2 cups (60 g) watercress
- 1 tbsp extra virgin olive oil
- Juice of ½ lemon
- Salt to taste
For Serving
- 8 to 12 boquerones
- Pickled lemon, thinly sliced
- Fresh cracked black pepper
- Extra virgin olive oil
Equipment
- Baking sheet
- Large skillet
- Mixing bowl
- Sheet tray or heavy pan for smashing potatoes
- Microplane
- Chef’s knife
How to Make Caesar Labneh Smashed Potatoes
Step 1: Make the Caesar Labneh Spread
Combine the labneh, chopped dill, garlic chives, grated Parmigiano Reggiano, Worcestershire, Dijon, garlic powder, black pepper, and lemon juice in a bowl.
Mix until smooth.
Taste before adding salt because the Parmesan usually provides enough seasoning.
The result should be thick, creamy, and spreadable rather than pourable.
Step 2: Roast the Potatoes
Image: Roasted baby potatoes on the sheet tray.
Roast the baby potatoes at 350°F (177°C) until fully cooked and tender.
Let them cool completely.
For the best texture, refrigerate them overnight. Honestly, you can keep them in the refrigerator for up to a week and crisp them whenever you want.
Step 3: Smash the Potatoes
Place the cooled potatoes between two sheet trays and gently press until lightly smashed.
Don’t completely flatten them. You still want some texture.
Step 4: Crisp the Potatoes
Heat a skillet over medium heat with just enough neutral oil to coat the bottom.
Cook the potatoes until deeply golden and crispy on both sides.
Season with salt, garlic flakes, and a squeeze of fresh lemon juice while they’re still hot.
Step 5: Dress the Watercress
Toss the watercress with olive oil, lemon juice, and salt until lightly coated.
You can substitute arugula or another peppery green if you’d like.
Step 6: Assemble
Spread a generous layer of Caesar labneh onto your serving plate.
Arrange the crispy potatoes over the top.
Add the dressed watercress.
Place one boquerone over each potato.
Finish with thin strips of pickled lemon, a drizzle of olive oil, and plenty of fresh cracked black pepper.
Matt’s Tips
Chill the potatoes first
Cooling the potatoes before smashing helps them stay together and creates an even crispier crust.
Don’t skip the lemon
The potatoes really wake up with a little lemon juice right after cooking.
Taste before salting
Between the Parmesan and the boquerones, you probably won’t need much additional salt.
The spread is incredibly versatile
Honestly, I think this Caesar labneh spread might be my favorite part of the recipe. Put it on toast, sandwiches, burgers, grilled vegetables, or just dip chips into it.
Variations
- Substitute scallions for garlic chives.
- Use Greek yogurt if you can’t find labneh.
- Replace watercress with arugula.
- Add shaved Parmesan over the top.
- Serve alongside grilled steak or roasted chicken.
Storage
Caesar Labneh Spread
Store covered in the refrigerator for up to 5 days.
Potatoes
Roast the potatoes ahead of time and refrigerate them for up to 1 week before smashing and crisping.
Finished Dish
Best enjoyed immediately while the potatoes are crispy.
Frequently Asked Questions
What are boquerones?
Boquerones are Spanish white anchovies that have been cured in vinegar instead of salt. They’re much milder, brighter, and less intense than traditional canned anchovies.
Can I make this ahead?
Yes. Roast the potatoes, make the spread, and prepare the pickled lemon ahead of time. Crisp the potatoes and assemble everything just before serving.
Can I use Greek yogurt instead of labneh?
Absolutely. Labneh is thicker and richer, but full fat Greek yogurt makes a great substitute.
What can I substitute for watercress?
Arugula, baby spinach, or mixed greens all work well.
Do I have to use boquerones?
No, but they’re really what make this appetizer special. If you aren’t using them, a few chopped anchovies mixed into the spread will help recreate that classic Caesar flavor.
More Summer Appetizers You’ll Love
- Elote Hummus
- Charred Tomato Toast
- Burrata with Stone Fruit
- Roasted Brussels with Nashville Hot Butter
Crispy Smashed Potatoes with Caesar Labneh and Boquerones
Ingredients
Caesar Labneh Spread
- 8 oz labneh 227 g
- ½ cup chopped fresh dill 20 g
- ½ cup chopped garlic chives or scallions 25 g
- ½ cup freshly grated Parmigiano Reggiano 45 g
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp garlic powder
- 1 tbsp freshly ground black pepper
- Juice of 1 lemon or to taste
- Kosher salt to taste, if needed
Crispy Smashed Potatoes
- 1½ lb baby potatoes 680 g
- 2 tbsp neutral oil such as algae oil (30 ml)
- Kosher salt to taste
- 1 tbsp garlic flakes
- Fresh lemon juice to taste
Watercress Salad
- 2 cups watercress 60 g
- 1 tbsp extra virgin olive oil
- Juice of ½ lemon
- Kosher salt to taste
For Serving
- 8 to 12 boquerones
- Pickled lemon thinly sliced
- Fresh cracked black pepper
- Extra virgin olive oil
Instructions
How to Make the Caesar Labneh Spread
- Combine the labneh, chopped dill, garlic chives, freshly grated Parmigiano Reggiano, Worcestershire sauce, Dijon mustard, garlic powder, black pepper, and lemon juice in a mixing bowl.
- Stir until completely smooth and creamy. Taste before adding salt, as the Parmesan usually provides plenty of seasoning.
- The finished Caesar labneh should be thick, creamy, and easily spreadable.
Roast the Potatoes
- Arrange the baby potatoes on a baking sheet and roast in a 350°F oven until completely tender.
- Allow the potatoes to cool completely.
- For the best texture, refrigerate the roasted potatoes overnight before smashing. They can also be refrigerated for up to one week.
Smash and Crisp the Potatoes
- Place the cooled potatoes between two sheet trays or press gently with the bottom of a heavy pan until lightly smashed. Leave enough thickness so the potatoes maintain some texture.
- Heat a large skillet over medium heat and add enough neutral oil to lightly coat the bottom.
- Cook the smashed potatoes until deeply golden brown and crispy on both sides.
- Season immediately with kosher salt, garlic flakes, and a squeeze of fresh lemon juice while the potatoes are still hot.
Make the Watercress Salad
- Combine the watercress, extra virgin olive oil, lemon juice, and kosher salt in a mixing bowl.
- Toss gently until the greens are lightly coated.
Assemble the Caesar Labneh Smashed Potatoes
- Spread a generous layer of the Caesar labneh across a serving platter.
- Arrange the crispy smashed potatoes over the labneh, then top with the dressed watercress.
- Place one boquerone on top of each potato.
- Finish with thin slices of pickled lemon, a drizzle of extra virgin olive oil, and plenty of freshly cracked black pepper.
- Serve immediately while the potatoes are hot and crispy.
