Crispy Smashed Potatoes with Sweet Corn Relish and Spicy Pea Sauce

1. Steam the Potatoes

Place your 16 small new potatoes in a large pot fitted with a steamer insert or a colander. Steam the potatoes for about 45 minutes, checking occasionally to ensure they are fork-tender and cooked evenly without becoming waterlogged.

2. Caramelize the Onions

While the potatoes are steaming, heat ¼ cup of peanut oil in a large skillet over medium heat. Add the sliced onions, reduce the heat to low, and cook them slowly for about 30 minutes, stirring occasionally. Season with a pinch of salt and set them aside.

3. Flatten the Potatoes

Once the potatoes are tender, transfer them to a clean work surface. Use the back of a spatula or a flat-bottomed glass to gently press and flatten each potato to about ½ inch thick.

4. Fry the Potatoes

In the same skillet you used for the onions, heat the remaining ¼ cup of peanut oil over medium-high heat. Carefully add the flattened potatoes in a single layer, being cautious not to overcrowd the pan. Fry the potatoes for about 4-5 minutes on each side, until they are crispy and golden brown. Season them with kosher salt while they cook.

5. Assemble the Dish

To serve, arrange the crispy smashed potatoes on a serving platter. Top them with the caramelized onions, and season with freshly ground black pepper. Finally, add dollops of Sweet Corn Relish and Spicy Spring Pea Sauce to each portion.