Crispy Smashed Potatoes with Tonnato Sauce Recipe

 

Crispy Smashed Potatoes with Tonnato Sauce Recipe

Think crispy, golden smashed potatoes—crunchy on the outside, soft and steamy inside. Now smother them in a tangy tonnato sauce (tuna, capers, lemon)—it’s bold, zesty, and honestly, a total flavor bomb. Serve these for brunch, dinner, or anytime you want to make a regular meal feel special. The combo is that good. You get the crackle of potato, the punch of savory sauce, and suddenly, your table just turned into a party.

 

Why I love it

I keep coming back to these potatoes because they’re easy but feel kind of fancy. Crowd, please, guaranteed. The crispy edges get everyone digging in, and that briny tonnato sauce? Next level. It’s punchy, creamy, and makes even simple potatoes taste chef-y. Side, appetizer, or main with a salad—you can go wherever you want with this dish.

 

Preparation time: 15 minutes

Cooking time: 25-30 minutes

Total time: 40-45 minutes

Serves: 4

Difficulty: Easy

                                Photo Credit: Amanda Suarez

Ingredients

·       4 large potatoes

·       1 can of tuna, drained

·       1/4 cup of paper, chopped.

·       1/4 cup lemon juice

·       1/2 cup of olive oil

·       2 cloves garlic, minced.

·       Salt and pepper

·       Fresh parsley for garnish

Tools

·       Large pot

·       Baking sheet

·       Potato masher

·       Blender (for the sauce)

Instructions

Step 1.

Boil the potatoes for about 15 minutes, until you can stab them easily with a fork. Drain well.

Step 2.

Place the potatoes on a baking sheet and gently smash them. Don’t go too flat—just enough so they crack open.

Step 3.

Drizzle with olive oil, season with salt and pepper, and bake at 425°F (220°C) for 15-20 minutes, until crispy and browned.

Step 4.

While the potatoes bake, blend the tuna, capers, lemon juice, garlic, and olive oil until smooth. Taste and season.

Step 5.

Spoon that sauce over your potatoes and shower them with fresh parsley.

Nutrition (per serving, 4 servings)

v  300 calories

v  12g protein

v  30g carbs

v  15g fat

v  3g fiber

What goes well with this?

Serve with grilled chicken or steak for a Mediterranean vibe or keep it simple with an arugula salad and a little bread.

Tips & variations

o   Want extra crunch? Pop the potatoes under the broiler for 2–3 minutes but watch them closely so they don’t burn.

o   Like heat? Stir chili flakes into the sauce.

o   Vegan version: Sub in chickpeas and vegan mayo for the tonnato.

o   No time? Store-bought tonnato sauce will do in a pinch.

Ingredient swaps

o   No tuna? Canned salmon works.

o   Out of capers? Try chopped olives for a salty kick.

FAQs

1. Can I make the potatoes ahead?

They are fresh, but you can reheat them in the oven to get them crispy again.

2. Do I have to use tonnato sauce?

Nope! Aioli or chimichurri are both great on these.

3. Can I boil the potatoes ahead of time?

Absolutely—just smash and bake right before eating.

4. Is tonnato sauce spicy?

Not as written! Add chili flakes if you want a little heat.

5. Can I bake the potatoes instead of boiling?

Yes. Bake at 425°F (220°C) for 20–25 minutes.

6. Can I use baby potatoes?

For sure. They just cook a bit faster.