CRISPY SMASHED POTATOES WITH RACLETTE, GUANCIALE & CORNICHONS

CRISPY SMASHED POTATOES WITH RACLETTE, GUANCIALE & CORNICHONS

ULTRA-CRISPY SMASHED POTATOES WITH MELTED RACLETTE, GUANCIALE FAT, CORNICHONS AND GRAINY MUSTARD.

  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour 5 minutes
  • Yield: 4 servings

INGREDIENTS

  • 1.2 kg baby potatoes (Yukon Gold or similar)
  • 3 cloves garlic, lightly crushed
  • 4-5 sprigs fresh thyme
  • Kosher salt

GUANCIALE

  • 150 g guanciale, cut into lardons

CHEESE

  • 200-250 g raclette cheese, sliced into thick pieces

GARNISHES

  • Cornichons, fine brunoise
  • Fresh chives, finely sliced
  • Grainy mustard
  • Freshly cracked black pepper

INSTRUCTIONS

  1. Place the potatoes in a large pot and cover with cold water.
  2. Add garlic, thyme, and a generous amount of salt. Bring to a boil and cook until potatoes are fork-tender, about 15-20 minutes.
  3. Drain the potatoes and let them steam dry for a few minutes.
  4. Preheat the oven to 220°C / 425°F.
  5. Meanwhile, cook the guanciale lardons in a pan over medium heat until deeply golden and crispy.
  6. Remove the lardons and reserve. Keep the rendered guanciale fat warm.
  7. Arrange the potatoes on a parchment-lined baking tray.
  8. Smash each potato gently using the bottom of a glass.
  9. Brush generously with the guanciale fat.
  10. Bake for 25-30 minutes, until the potatoes are deeply crispy and golden.
  11. Top each potato with a thick slice of raclette cheese.
  12. Return to the oven until the cheese is fully melted and bubbling, about 5-7 minutes.
  13. Finish with crispy guanciale lardons, cornichon brunoise, chives, a dollop of grainy mustard, and a generous crack of black pepper.
  14. Serve immediately while hot and melty.

PLATING NOTES

Keep the garnish precise and minimal. Contrast crispy edges with molten cheese and sharp cornichons.

By Laurent Dagenais

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