Smashed Fried Potatoes
Preparation Time: 15min
Yields: 4 Servings
Total Time: 45min
- 1½-2lb fresh potatoes (Yukon Gold or Red Bliss)
- Kosher salt
- Freshly ground black pepper
- ½ cup or more of canola oil
This smashed fried potatoes recipe make a fantastic side for steak or chicken. We start by boiling potatoes until cooked, and then fry them for a crunchy exterior and creamy inside. Use Red Bliss or Yukon Gold for best results as Russets have too much starch and will break apart when you try to flatten them!
FOR THE POTATOES
Put whole potatoes in a 4-6 quart pot filled with cold water until the potatoes are covered by at least 1 inch of water. Add salt to the water (water should taste like the ocean). Place pot over high heat, covered, until the potatoes reach a boil. Uncover and reduce heat to a medium boil. Once the potatoes are cooked through, check with a cake tester; you should feel no resistance. Strain into a colander and return to the pot. Let cool to the touch (hint: if you have the time, let the potatoes cool to room temperature and store them covered overnight in the fridge. This process will allow for potatoes that are easier to flatten out prior to frying!).
With the smooth side of a meat tenderizer, flatten each potato to about ½-¾ inch-sized discs. Once all the potatoes are smashed, heat ½ inch of canola oil over high heat in a 12” frying pan until oil is shimmering. Add potatoes to the hot oil and cook until golden brown. Flip potatoes when golden and season generously with salt and pepper. Remove from pan when golden brown to a paper towel-lined plate and season again. Repeat with any remaining potatoes that are uncooked. Serve hot.