Smashed Upstate Abundance Potatoes With Green Sauce


  • 1 pound (about 8) Upstate Abundance potatoes
  • ¼ cup olive oil
  • Salt and freshly ground black pepper
  • Green sauce (see recipe below)


  • 3 cups of your favorite picked herbs/greens (parsley, mint, cilantro, basil, arugula)
  • ½ cup olive oil
  • 1 clove garlic
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon lemon zest
  • Optional additions: several anchovy filets + chili flakes, or a handful of nuts + parmesan to make pesto  


Place the potatoes in a medium pot and fill with cold water. Add a generous amount of salt (think: seawater).

Over medium-high heat, bring the water to a boil, reduce to a simmer and cook for about 20-25 minutes, or until the potatoes are fork tender. Drain and allow to cool slightly.

On a cutting board, use the back of a metal spatula to press down gently but firmly on each potato. You want them to be slightly flattened, but still hold together in one piece. 

Heat the olive oil in a large cast iron skillet or heavy sauté pan over medium heat. Using a spatula, carefully transfer the potatoes to the pan. Fry them for about 3 minutes per side—turning them over once gently—until they’re lightly golden brown on both sides. Transfer to a plate and finish with a drizzle of green sauce and squeeze of fresh lemon juice. 


Add all ingredients to a high-speed blender or food processor and purée until the sauce is just thin enough to be drizzled. Taste, and season further with salt if desired. 

Alternatively, make a more rustic sauce using a mortar and pestle (wait until the very end to add the oil); or with simply a knife, cutting board and bowl. 

We use cookies to offer a better user experience and we recommend you to accept their use to fully enjoy your navigation. See our cookie policy.


Subscribe to our newsletter to receive the latest news about Row 7.