Crispy Smashed Potatoes with Raclette Pour-Over and Pickle Salsa

Method

1. Put the potatoes, skins on, in a 18 cm pot, cover with cold water by 2 cm and add part of the salt. Bring to the boil over high heat for 10 min, lower to medium heat and simmer for 12 min, until a knife tip slides in easily. They need to be soft enough to crack when pressed.

   Add in this stepSmall potatoes (4–5 cm) 500 gSalt 0.9 tsp

   high heat→medium heat

2. Drain and spread the potatoes in a colander for 5 min to steam dry; the drier the surface, the crisper they get. Meanwhile, preheat the oven to 230 °C.

   oven

3. Brush an oven tray with a little of the oil and space the potatoes out on it. Press each one firmly with the base of a glass to about 1.5 cm thick, drizzle with most of the remaining oil and sprinkle with the rest of the salt and the rosemary leaves. Roast on the top shelf of the oven for 25 min, until the edges are deep golden and crisp.

   Add in this stepExtra virgin olive oil 2⅛ tbspSalt 0.6 tspRosemary sprigs 1

   oven

4. For the pickle salsa, finely chop the cornichons, red onion and dill and mix with the Dijon mustard, the last of the oil and pepper.

   Add in this stepCornichons 6Red onion ½Dill 5 gDijon mustard 1 tspExtra virgin olive oil 0.9 tbspFreshly ground black pepper to taste

5. When the potatoes are nearly done, put the cheese in a 18 cm small pan over low heat and melt it for 3 min, stirring gently, until smooth and pourable. Don't let it boil, or it splits into oil. Arrange the potatoes on a platter, pour the melted cheese over from above, dust with smoked paprika, spoon on the pickle salsa and serve at once.

   Add in this stepRaclette cheese, rind removed, thinly sliced 200 gSmoked paprika ½ tsp

   low heat