StovetopAmerican
Smashed potatoes
Boil, smash, hard heat. Crisp lace, soft middle.
Made it?
45 min · 25 min hands-on · pull 185°F
Ingredients
2 lb on the fire · ~1.6 lb to the table · 3 plates at 8 oz
- small Yukon Golds or reds2 lb
- oil or drippings3 tbsp
- kosher salt1 tsp
- garlic cloves, optional2
Method
- 1
Salted water until a knife slides, 15–18 minutes. Drain, steam off.
- 2
On a sheet, smash each to ½ inch with a cup. Oil, salt, garlic if you want.
- 3
450°F 20–25 minutes until the edges are lace. Skillet: hot fat, do not move them for 4 minutes a side.
On the plate
With this, try
- With this dish, try making home fries.
While eggs happen, or next to sausage and chops. Par-cook cubes, then crisp in fat with onion. Do not steam them in a crowded pan.
30 min
- With this dish, try making lyonnaise potatoes.
Next to a steak or a chop. Boil, slice, crisp with a pile of onions in butter.
40 min
- With this dish, try making skillet zucchini and onion.
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18 min