Smashed and Fried Potatoes
Updated July 17, 2020
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds small potatoes (about 20), like Yukon gold
- 1teaspoon kosher salt
- Olive oil
- Coarse sea salt
Nutritional analysis per serving (6 servings)
319 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 405 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a steamer basket in a large pot filled with an inch of water and add the potatoes and salt. Cover and bring to a boil over medium heat. Steam until the potatoes are just tender when pierced with a paring knife, about 25 minutes. (Don't overcook: they won't hold together when flattened.) Remove the basket and let the potatoes cool enough to be handled.
- Step 2
Gently squeeze the potatoes, one at a time, between your palms so that they flatten slightly but remain in one piece (some will break, but they can still be used). Pour ¼ inch of oil into a medium frying pan set over medium-high heat. Add the potatoes in batches to avoid crowding, and fry on both sides until crisp and browned, 2 to 3 minutes per side. Drain on a plate lined with paper towels. Arrange on a platter and sprinkle with sea salt.
Private Notes
Comments
I tried this and decided my usual way is better: cut red or yukon gold potatoes into large chunks--3/4 to 1 inch. Heat a cast-iron pan with olive oil or butter--just enough to coat the potatoes. Toss in the potatoes, turn them to coat on both sides, and salt and pepper them. Put in an oven preheated to 375 degrees; after a half-hour, turn the potatoes. After another half-hour, give or take, the exterior is crusty and the interior creamy. Less muss and fuss; same outcome.
A lower-in-fat version: steam or boil small new potatoes until soft. Cool slightly. Smash gently (using a flat-bottomed glass or mug) on a foil-covered, rimmed baking sheet that has been sprayed with PAM or brushed with olive oil. Then spray or brush tops of smashed potatoes. Bake at 425 for 15 minutes. Remove tray from oven, flip potatoes, bake 15 minutes more. I then like to drizzle with a little more olive oil, kosher salt, and chopped fresh garlic and parsley. Delish.
Instead of a steamer, place potatoes in a freezer bag or lidded dish and microwave on high until soft. About five minutes.
Rather than a steamer, I steam my potatoes in the Instant Pot: pour in one cup of water, put in the steamer tray, toss in a bunch of potatoes (OK if not a single layer, really) and then Pressure Cook on High for seven minutes, instant release. Fast, easy cleanup, hands off!
I had red potatoes, which I steamed/smashed per the recipe. After searing a steak in butter, I added oil to the pan I had used for the steak, and used it for the potatoes. The potatoes were amazing. Also, they held well in the oven at 170F. Super-simple, tasty, and -- as much as a meal of steak, butter and potatoes can be virtuous -- I feel good about (more) fully using that butter.
Made this using one large Yukon gold, nuked for 3 minutes, smashed it then cooked in cast iron skillet with olive oil till it was crunchy on both sides. I have to say it was fantastic!
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