Fried Smashed Red Potatoes
Don't mash. Smash! Smashing and frying spuds is a delicious change to the usual mashed or roasted versions.
Servings: 4
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.
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