Roasted & Fried Smashed Potato with Almond Gremolata


  • 18 oz baby Yukon gold potatoes, or fingerling potatoes
  • 1 Tbsp salt
  • 4-6 cups vegetable oil (for frying)
  • 4 Tbsp lime juice
  • ½ cup olive oil
  • ½ clove garlic (minced finely)
  • 1 shallot (finely minced)
  • 1.5 cups almonds (toasted and finely chopped)
  • 1 cup freshly grated parmesan cheese
  • 1 cup parsley (chopped finely)
  • ¼ cup fresh cilantro (chopped finely)
  • Salt (to taste)


  • Coat potatoes lightly in oil
  • Bake on parchment paper on a sheet tray at 350F under potatoes are cooked through.
  • Allow potatoes to cool at room temperature.
  • Combine the shallots and garlic with lime juice and olive oil and whisk together.
  • Add the finely chopped almonds, parmesan cheese, chopped cilantro, and grated parmesan cheese.
  • Season with salt and freshly ground black pepper to taste.
  • Smash each potato gently with your hand
  • But keep flatted pieces of potato together in large chunks.
  • Fry in 350F oil until golden brown.
  • Drain potatoes on paper towels and season with salt.
  • Serve the potatoes in dishes
  • Garnish with dollops of the almond gremolata.
Skip to content