Unlike potato chunks, smashed potatoes soak in the dressing's rich flavor.
Ingredients
3 1/2 lb. baby new potatoes
Kosher salt
Freshly ground black pepper
4 tbsp. olive oil, divided
1/2 c. buttermilk
2 tbsp. mayonnaise
1 tsp. pure honey
2 tsp. fresh thyme leaves
2 scallions, sliced
1 roasted red pepper, chopped
1/4 c. fresh flat-leaf parsley, chopped
Directions
Place potatoes in Vitaclay pot; cover with cold salted water. Set on "Stew" or fast" to cook for 30 minutes or until tender, and drain.
Take out potatoes and place in large pan. Arrange oven rack approximately 6 inches from top of oven and preheat to 450°F. Rub 2 tablespoons oil on 2 large rimmed baking sheets, dividing evenly. Divide potatoes between baking sheets. Working one at a time, gently press potatoes, with the bottom of a glass or your palm, until crushed but still intact. Brush potatoes with remaining 2 tablespoons oil, dividing evenly. Season with salt and pepper.
Roast, one pan at a time, turning potatoes once, until golden brown and crisp, 22 to 25 minutes.
Meanwhile, whisk together buttermilk, mayonnaise, honey, and thyme in a bowl. Season with salt and pepper. Add warm potatoes and toss to coat. Fold in scallions, red pepper, and parsley.
