Fried Smashed Red Potatoes is a new twist on an old mash-up
Fried Smashed Red Potatoes is a new twist on an old mash-up. This crispy side dish is a quick stovetop version of roasted potatoes. Red potatoes are low in starch and great for boiling, stewing, roasting, grilling and pan-frying. They pair perfectly with cheese or cream to make an au gratin or scalloped casserole. In short, red potatoes satisfy every culinary need.
New Potato
Any variety of potato harvested before it reaches maturity is termed new potato. Other names are baby potato or creamer. It comes to market in spring or early summer. Sizes vary from very small like a marble to large. Harvesting occurs while the leaves are green and before the sugar has converted to starch. The skin is thin and the flesh is crisp, moist, and waxy in texture New potatoes are excellent for all types of cuisine and hold their shape after cooking. This quality makes them a great choice for potato salad. Because of its high sugar content, it is not a candidate for long storage.
Round red potatoes go by many names; new potatoes, red bliss and boiling potatoes. The moniker new potato is a reference to the small size and not the time of harvest. The skin is a reddish-brown or rose color. The flesh is white, dense and crisp.
Storing Potatoes
The red potato harvest occurs when the leaves have yellowed and died back from the tops of the plants. The tubers cure for a period of 4-5 days at a moderate temperature of 60-70 degrees Fahrenheit. This ensures long-term storage. The curing procedure allows cuts and other surface injuries to the tuber to “heal”. Look for potatoes without defects as these keep the best. Potatoes stored in a well-ventilated, cool, dark area can last up to 6 months.
Preparing Potatoes
The skin of the potato has the most nutritional value. It is loaded with B vitamins, iron and potassium. Half of the fiber of a potato comes from the skin. For most methods of cooking, the skin does not need to be peeled. Eating the skin is a great way to boost your daily intake of nutrition.
An exception would be making a dish au gratin or scalloped. Au gratin refers to a dish covered in breadcrumbs and/or cheese and baked until brown. Scalloped refers to a dish baked in cream and covered with breadcrumbs. It is aesthetically pleasing when the skin has been removed. A great tool to help with this is a peeler. There are many kinds to choose from. I recommend the Tri-Peeler from Joseph Joseph.
Serve it up!
Red Potatoes, new or old, are a terrific side dish. I like to season mine with fresh thyme from my garden, garlic and salt. I suggest you try my Fried Smashed Red Potatoes with Brined Boneless Pork Loin Chops and Brussels Sprout Apple Slaw for a delicious meal. Or, just eat as a snack. Either way, you will love how easy this stovetop smash-up tastes!
Fried Smashed Red Potatoes
Equipment
- large pot
- skillet
Ingredients
- 8-16 medium sized red potatoes 2-4 per person
- 2-3 tbsp high heat cooking oil grape seed, canola or similar
- 2-3 cloves crushed garlic
- 1-2 tbsp fresh or dried thyme leaves substitution: fresh or dried rosemary leaves
- salt to taste
Instructions
- Step one: pre-cook the potatoes: Place the potatoes in a pot of water and bring to a boil. Cook until soft and a knife can be inserted easily through the center. Remove from the water, drain and let cool until easy to handle.
- Step two: Pan-fry the potatoes: Smash the potatoes with the palm of your hand or spatula. Place them into a frying pan with 2-3 tablespoons of cooking oil and crushed garlic. Add the thyme. Add salt to taste. Over a medium heat, slowly let the potatoes crisp on each side. (About 10 minutes each side).
Notes
I really like this Tri-Peeler from Joseph Joseph.
Go the Product Endorsement page on my blog for Joseph Joseph to see more kitchen gadgets that I recommend.
www.mollyskitchen.net