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Crispy Smashed Potatoes with Caesar Labneh and Boquerones

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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.

Notes

For the crispiest smashed potatoes, roast and chill them before cooking. Cooling the potatoes allows the starches to firm up, helping them hold together while creating an incredibly crisp exterior.
Don't skip the squeeze of fresh lemon juice after frying. The acidity brightens the potatoes and balances the richness of the Caesar labneh spread.
Taste the Caesar labneh before adding additional salt. Between the Parmigiano Reggiano and the salty boquerones, you may not need much extra seasoning.
The Caesar labneh spread is worth making on its own. Use it as a dip for vegetables or chips, spread it on sandwiches and burgers, or serve it alongside grilled meats, roasted vegetables, or toast.
If you can't find garlic chives, scallions make an excellent substitute. Greek yogurt can also be used in place of labneh for a lighter variation, while arugula is a great alternative to watercress for a peppery finish.