This crispy smashed potatoes recipe became a TikTok hit

So I spent numerous hours making an attempt to determine TikTok’s “for you” web page — the place the algorithm spews out a endless stream of addictive content material. I immersed myself on the planet of a soft-spoken beekeeper. A mother cooking for her 12 children. An actual mermaid.

I realized that the app isn’t nearly jokes and dancing. Among the most fascinating TikTokers provide a window into their every day lives. What’s mundane to them — working in the South Pole or as a shearer — will be fascinating to the remainder of us.

How to make crispy, golden potatoes, every time

I work as an editor for The Washington Put up based mostly in Rio de Janeiro and shortly realized that TikTok is location-based, that means my movies have been going out to a Brazilian viewers. I made a decision to present Portuguese-language recipes a shot, displaying how I use avocado because the savory filling for a tapioca, a Brazilian crepe. I defined that Individuals are inclined to eat avocado with salt, not sugar, because it’s typically served right here. The views rolled in, reaching almost 700,000. I uploaded a video of my typical breakfast — actually simply a banana smoothie: 1.4 million views. Tomato soup. Oats. Extra smoothies.

All these recipes went viral.

Most commenters have been sort, however some chuckled over how I battle to pronounce “peanuts” in Portuguese. Others have been shocked to see a “gringa” consuming one thing aside from burgers and fries. Earlier than lengthy, my “for you” web page was full of movies of Brazilians in the US displaying among the meals consumed there, drawing quips over the boxed mac ’n’ cheeses, the frozen Dealer Joe’s dinners and — overwhelmingly — the shortage of rice and beans.

No marvel so many individuals have been shocked that I used to be cooking. These movies weren’t displaying the total image.

I completely refused to make french fries. As an alternative, to indicate how I prepare dinner potatoes, I shared a video of me making ready crispy smashed potatoes. I boiled child potatoes, pressed them and roasted them with olive oil, salt and black pepper till they have been crisp and golden. I completed them with a sprinkle of garlic powder and served them with a selfmade sauce — not ketchup.

Inside hours of publishing the recipe, the video had reached tens of 1000’s of views, then topped off at 1.6 million. Months later, I’m nonetheless getting tagged as folks reshare the video on TikTok and Instagram — extra so than some other recipe I’ve shared.

I hardly ever see feedback anymore about how odd it’s to see a gringa consuming one thing aside from fries and processed meals. My subsequent aim: determining precisely easy methods to say “peanuts.”

Crispy Roasted Potatoes With Creamy Chimichurri Sauce

These twice-cooked potatoes will be served as a facet dish on their very own, however their crispy edges are simply begging for a dip. This chimichurri-inspired sauce is ideal for individuals who love the standard recipe’s flavors, however wish to keep away from the copious quantities of oil present in most renditions. If yow will discover contemporary oregano, attempt utilizing that as a substitute of the extra available dried model for a brighter outcome. To spherical out the meal, pair the potatoes and sauce with an omelet or grilled fish or hen, and a easy salad of combined greens.

Make Forward: The cashews must be soaked for at the least 2 hours and as much as in a single day earlier than you may make the sauce.

Storage Notes: The potatoes are finest eaten instantly. Refrigerate the sauce for as much as 3 days.

Need to save this recipe? Click on the bookmark icon beneath the serving measurement on the prime of this web page, then go to My Reading List in your washingtonpost.com user profile.

Scale this recipe and get a printer-friendly, desktop version here.

• 1/2 teaspoon high-quality salt, divided, plus extra to style
• 1 pound child potatoes, scrubbed
• 2 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon freshly floor black pepper, divided
• 1 teaspoon garlic powder

• 1/4 cup uncooked unsalted cashews, soaked in scorching water for two hours and as much as in a single day, rinsed and drained
• 1/4 cup filtered room-temperature water
• 1 1/2 tablespoons purple wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1 massive or 2 small cloves garlic
• 1/4 teaspoon high-quality salt, or extra to style
• One (3-inch) piece scallion, white and lightweight inexperienced elements solely
• 1 cup chopped contemporary flat-leaf parsley (leaves and tender stems), divided
• 1 teaspoon dried oregano (see headnote)
• 1/2 teaspoon finely chopped purple or inexperienced chile pepper, comparable to jalapeño, Fresno or aji rojo (ribs and seeds eliminated for much less warmth), or extra to style

Make the potatoes: Place a rack in the course of the oven and preheat to 450 levels. Line a big, rimmed baking sheet with parchment paper and put aside.

Deliver a medium saucepan with water to a boil over excessive warmth. Season with salt to style and add the potatoes. Cut back the warmth to medium and prepare dinner till the potatoes are tender, 15 to twenty minutes. Take away from the warmth and totally drain the potatoes, to take away as a lot water as doable.

Prepare the potatoes on the ready sheet and, utilizing the underside of a water glass so that you don’t contact the new potatoes along with your palms, flatten the potatoes. (It’s okay if some items break off; these would be the crispiest bits.) Drizzle with 1 tablespoon of the olive oil and season with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Flip and season the opposite facet with the remaining olive oil, salt and black pepper. Roast for quarter-hour, flip after which proceed roasting for a further 5 to 10 minutes, or till the potatoes are crispy and golden.

Make the sauce: Whereas the potatoes roast, in a blender, mix the cashews, water, vinegar, olive oil, garlic, salt, scallion and 1/2 cup of the parsley. Mix till creamy, about 30 seconds. Finely mince the remaining parsley and stir into the sauce together with the oregano and chile. Style, and season with extra salt and/or chile if wanted; it’s best to have a beneficiant 1/2 cup of sauce. Switch the sauce to a small jar or lined bottle and refrigerate till wanted.

Take away the potatoes from the oven and sprinkle with the garlic powder. Serve with the sauce on the facet, for dipping.

Per serving (4 ounces potatoes and a couple of tablespoons sauce)

Energy: 268; Complete Fats: 17 g; Saturated Fats: 3 g; Ldl cholesterol: 0 mg; Sodium: 461 mg; Carbohydrates: 26 g; Dietary Fiber: 4 g; Sugar: 2 g; Protein: 6 g

This evaluation is an estimate based mostly on out there components and this preparation. It mustn’t substitute for a dietitian’s or nutritionist’s recommendation.

Potatoes recipe tailored from blogger Kathryne Taylor of Cookie and Kate. Sauce recipe from employees author Emily Codik..

Examined by Hattie Ulan; electronic mail inquiries to voraciously@washpost.com.

Scale this recipe and get a printer-friendly, desktop version here.

Browse our Recipe Finder for more than 9,800 Post-tested recipes.

Did you make this recipe? Take a photograph and tag us on Instagram with #eatvoraciously.