Open-Faced Roast Beef Sandwich with Bourbon Onions and Horseradish Cream, with Crispy Smashed Potatoes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the baby potatoes in a pot with cold water and 1 teaspoon of salt. Bring to a boil and cook for 12 to 15 minutes, until fork-tender.

2. 2

   Drain the potatoes and let them steam dry for 5 minutes. Transfer them to a baking sheet, gently smash each one with the bottom of a glass or a spatula, and toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

3. 3

   Roast the smashed potatoes for 30 to 35 minutes at 220 °C / 425 °F, flipping halfway through, until golden and crisp.

4. 4

   Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the yellow onion and a pinch of salt. Cook for 12 to 15 minutes, stirring often, until soft and golden.

5. 5

   Add the brown sugar to the skillet and cook for 1 minute. Carefully pour in the bourbon, then the apple cider vinegar. Cook for 2 to 3 minutes until the liquid reduces and the onions look glossy. Keep warm.

6. 6

   In a small bowl, mix the sour cream, prepared horseradish, half of the chives, garlic powder, 1/4 teaspoon salt, and a little black pepper until smooth.

7. 7

   In another skillet or small saucepan, heat the beef broth over medium heat until steaming but not boiling. Add the sliced roast beef and warm gently for 1 to 2 minutes so it stays juicy. Turn off the heat.

8. 8

   Toast the rustic bread slices. Spread them with the remaining tablespoon of butter while still hot.

9. 9

   To assemble, place each slice of bread on a plate, spread with horseradish cream, top with the warm roast beef, and finish with the bourbon onions.

10. 10

    Serve with the crispy smashed potatoes. Sprinkle the remaining chives and the fresh parsley over the potatoes and sandwiches. Adjust with salt and black pepper to taste before serving.