What I love about potatoes is that they can be whatever you want them to be. Choose your favorite seasoning; from the simplicity of salt and pepper to a kaleidoscope of flavors in your favorite seasoning mix, potatoes are one of the most versatile foods for capturing flavor. This recipe is nothing more than a guideline, so let your kitchen creativity go to work.
Crispy Smashed Potatoes
Ingredients
Petite potatoes: red, white, or combination, 3-5 potatoes per person
3 T. fat or oil*
Seasoning - I used Tony Chachere's Spice N' Herbs for a little creole flavor.
*(Note: Nothing beats the flavor of bacon grease when frying up potatoes, but any oil you have on hand will work just fine.)
Directions
In a saucepan, cover potatoes with water and bring to a boil. (Normally I would say to salt the water when boiling potatoes, but your seasoning will provide plenty of salt.) Reduce heat to a medium boil. Do not overcook potatoes. Unlike mashed potatoes where you want them fork tender, these potatoes should be soft, but firm. Check them at 6 minutes and every 2 minutes after that. Drain water and pat dry potatoes with a paper towel. Place them on a cutting board. Using the bottom of a small glass, gently press each potato into a medallion shape. Generously season both sides of the potato with your seasoning of choice. In a frying pan, bring the oil to medium-high heat. Add potatoes and cook for 3-4 minutes per side until crispy. (You may have to add more oil as the potatoes continue to cook.) The key to crispy potatoes is to leave them alone. Let them “do their thing” for at least 3 minutes before you check on them. It's best to serve these immediately, but you can also keep them in a 180° oven until ready to serve.
Something to Remember
Did you know that if you have over-salted your soup or sauce, you can add a potato and it will help to absorb some of the saltiness? It works! Also, these Crispy Smashed Potatoes make for a fabulous appetizer and are easy to make for a large crowd. Cook potatoes as directed. Keep warm until ready to assemble. Top each potato with a dollop of sour cream, crumbled bacon bits, and a sprinkle of chive and cracked pepper. The sky is the limit when it comes to toppings, bits of ham, blue cheese, cheddar cheese, green onions, and black olives are just a few suggestions. Let your imagination go and create your signature spud.
Comments