Zerdrückte Kartoffeln nach Dirty-Martini-Art

Zutaten

• 3/4 cup Castelvetrano olives, pitted, sliced
• 1/3 cup Castelvetrano olive brine
• 2 tbsp Gin or vodka
• 1 tbsp Dry veremouth
• 3 strips Lemon peel
• 2 lbs Golden baby potatoes
• 1 1/2 cups Crumbled blue cheese
• Olive oil, kosher salt and pepper

Zubereitung

1. 1

   Add olives, olive brine, vodka or gin, vermouth and lemon peels to a jar with a fitted lid. Give everything a stir and place in the fridge for about 30 minutes to allow the flavors to set.

2. 2

   Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

3. 3

   Place the small potatoes in a large pot of salted water. Bring to a boil and cook until tender and easily pierced with a fork. Drain the potatoes, pat them dry and place them on a baking sheet. Using the bottom of a small cup or mason jar, gently press down on each potato. You want the potatoes to be flat but still held together.

4. 4

   Drizzle the smashed potatoes with olive oil, kosher salt and pepper. Bake for about 25 minutes. Remove from the oven and top the potatoes with crumbled blue cheese. Place the baking sheet back in the oven for about 5 minutes or until the blue cheese has melted.

5. 5

   Next, carefully place the potatoes on a serving platter. Top with olives from the reserved jar and fresh chives. Serve and enjoy!