Arena-Bracket Smashed Potato Rounds

Method

1. Heat the oven and boil until tender

   

   Heat the oven to 220°C (425°F). Place 800 g of baby gold potatoes in a large pot and cover with cold water by 2.5 cm (1 in). Add 8 g of kosher salt for boiling, bring to a boil over high heat, then reduce to a steady simmer. Cook for 18 to 22 minutes, until the largest potato yields easily to a thin knife but the skins have not split apart. Drain well.

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2. Mix the chive yogurt dip

   While the potatoes cook, stir 170 g of plain Greek yogurt, 15 ml of lemon juice, 15 g of Dijon mustard, 1 g of garlic powder for dip, and 1 g of kosher salt for dip until smooth. Chop 10 g of fresh chives. Stir three-quarters into the dip and reserve the rest for serving. The dip should be thick enough to cling to a potato round without running.

3. Steam-dry and smash the rounds

   

   Return the drained potatoes to the warm pot and let them steam-dry uncovered for 5 minutes. Brush a large rimmed baking sheet with half of 45 ml of olive oil. Space the potatoes across the sheet, then press each once with the flat bottom of a sturdy glass until about 1.5 cm (5/8 in) thick. Stop when the skin splits and the center spreads; do not crush them into loose pieces.

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4. Season and roast until crisp

   

   Mix 4 g of garlic powder for potatoes, 2 g of smoked paprika, 3 g of kosher salt for seasoning, and 1 g of black pepper. Drizzle the rounds with the remaining oil, sprinkle evenly with the seasoning mixture, and finish with 40 g of grated parmesan. Roast for 25 to 30 minutes, rotating the sheet after 12 to 15 minutes, until the undersides are deep golden and the craggy edges are crisp. Check at 25 minutes; thicker rounds may need the full time.

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5. Set the four serving groups

   Let the rounds stand on the sheet for 2 minutes so the parmesan crust firms. Spoon the dip into a low bowl on a wide platter, arrange the hot rounds in four loose groups around it, and scatter the reserved chives over the top. Serve immediately while the edges are crisp.

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Smart Substitutions

• No Greek yogurt? Use thick plain yogurt or sour cream for a similarly clingy dip.
• No parmesan? Use finely grated pecorino, or use nutritional yeast for a dairy-free savory finish.
• No fresh chives? Use thinly cut scallion greens, dill, or flat-leaf parsley.
• Prefer less smoke? Replace the smoked paprika with sweet paprika.

Tips and Variations

• Choose potatoes close to 4 cm (1 1/2 in) wide so they soften and crisp at the same rate.
• Roast on a well-oiled bare metal sheet; parchment reduces direct contact and softens the browning.
• Leave clear space around every round so moisture can escape instead of steaming the edges.

What Went Wrong?

• Rounds fall apart while pressing The potatoes were overcooked or pressed too hard. Stop as soon as the skin splits and the center spreads.
• Potatoes stay pale Let them steam-dry fully, use a bare metal sheet, and keep space between the rounds.
• Centers feel dense Boil the potatoes longer before smashing; a thin knife should slide into the largest one with almost no resistance.
• Rounds stick to the pan Spread the oil across the full contact area and let the finished rounds stand for 2 minutes before lifting them with a thin spatula.

Nutrition Estimate

• Fiber: 4 g per serving
• Sodium: 690 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

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