Crispy Fried Smashed Potatoes
Crispy fried smashed potatoes are sure to please! The easy two-step process produces a crispy exterior, leaving the inside soft and delicious.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Total Time: 48 minutes
- Yield: 4 servings 1x
- Category: Potatoes, Side Dish
- Method: Fry
Ingredients
Scale
- 1 1/2 pounds baby potatoes (about 2 inches in diameter)
- 6 tablespoons vegetable oil
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 3 to 4 tablespoons fresh chopped parsley
Instructions
- Put the potatoes in a large, heavy saucepan. Cover the potatoes with water and add 2 teaspoons of salt. Bring the potatoes to a boil over medium heat; cover the pan and reduce the heat to medium-low. Boil the potatoes for about 10 to 15 minutes, or until they are quite tender. Insert a fork into a potato; it should go in easily.
- Drain the potatoes and let them cool slightly. With a small bowl or cup, smash each potato lightly. You don’t want to flatten it too much; just enough pressure to break the skin and expose the inside potato. They shouldn’t be falling apart.
- Heat the oven to 200 F.
- Add the vegetable oil to a large skillet and place it over medium-high heat. When the oil is shimmering, add some of the potatoes (work with a single layer at a time) and lower the heat to medium-low. Cook the potatoes for about 15 to 20 minutes, or until they are browned on both sides. Season with salt and pepper and transfer them to a baking pan. Place them in the preheated 200 F oven and continue with the remaining potatoes.
- Serve the potatoes with a garnish of chopped parsley.
Find it online: https://classic-recipes.com/fried-smashed-potatoes/