There’s something wonderfully nostalgic about the aroma of crispy potatoes sizzling in a pan. Growing up, my family’s kitchen was always filled with the delicious, comforting scents of home-cooked meals, and one of our all-time favorites was the humble potato. My grandmother, an unparalleled cook in her own right, had a knack for transforming simple ingredients into heartwarming dishes that brought us all together.
I fondly remember the summer family reunions at my grandmother’s house, where the kitchen would buzz with activity. My aunt and I would help prepare side dishes while sharing stories and laughter. One of our staple dishes was a version of smashed potatoes, though we didn’t call them that back then. My grandmother’s technique involved boiling the potatoes and then baking them until they were crispy. Over the years, I’ve come to appreciate the simplicity of this dish and decided to give it a modern twist with a frying method that adds an extra layer of crispiness and flavor.
This recipe for Smashed and Fried Potatoes is a tribute to those cherished memories. The process begins with steaming small Yukon gold potatoes, which ensures they are tender but still hold their shape when flattened. This step is key to achieving the perfect texture. Once cooled, the real fun begins—gently smashing each potato before frying them in olive oil until they are golden brown and irresistibly crispy.
The result is a dish that’s both comforting and sophisticated, perfect for any occasion. The coarse kosher salt used during the steaming process infuses the potatoes with a subtle depth of flavor, while the sea salt sprinkled just before serving adds a delightful finishing touch. Whether you’re serving these crispy delights at a casual family dinner or as a standout side at a festive gathering, they are sure to bring smiles to your table.
As you prepare these Smashed and Fried Potatoes, think of the joy they can bring to your own family meals and gatherings. Every crispy bite is a reminder of how food can connect us to our past and to each other. Enjoy this recipe as a nod to those wonderful moments and as a new favorite in your own culinary repertoire.
How to Make Smashed and Crispy Yukon Gold Potatoes
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Ingredients
- 2 pounds small Yukon gold potatoes (about 20)
- 1 teaspoon coarse kosher salt
- Olive oil
- Sea salt for finishing
Directions
- Place a steamer basket in a large pot with about an inch of water. Add the Yukon gold potatoes and kosher salt. Cover and bring to a boil over medium heat.
- Steam the potatoes until they are tender when tested with a knife, approximately 25 minutes. Be careful not to overcook them as they need to remain intact when flattened.
- Remove the steamer basket from the pot and allow the potatoes to cool slightly until they are manageable.
- Gently press each potato between your hands to flatten them, ensuring they remain mostly intact. It’s fine if a few break apart.
- In a medium skillet, heat about 1/4 inch of olive oil over medium-high heat. Fry the flattened potatoes in batches, avoiding overcrowding, until they are crispy and golden brown, about 2 to 3 minutes per side.
- Transfer the fried potatoes to a plate lined with paper towels to drain excess oil. Arrange them on a serving dish and sprinkle with sea salt before serving.
Storing Suggestion
Store leftover smashed and crispy potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to restore their crispiness before serving.
Cooking Tips
For extra flavor, try seasoning the potatoes with herbs like rosemary or thyme before frying. Ensure the oil is hot enough before adding the potatoes to achieve a crispy texture.
Serving Suggestions
These potatoes are perfect as a side dish with grilled meats or as a base for a hearty breakfast. Serve with a dollop of sour cream or a sprinkling of fresh chives for added flavor.
Ingredient Substitutions
Yukon gold potatoes can be substituted with other small, waxy potatoes like red potatoes. Use vegetable oil or another neutral oil if you prefer not to use olive oil.
Seasonal Variations
In the fall, add a sprinkle of smoked paprika or cayenne pepper to give the potatoes a warm, spicy kick. In the summer, top with freshly chopped herbs like basil or parsley.
Allergen Information
This recipe is naturally free from common allergens like nuts and dairy. If you have sensitivities to oil, consider using a light olive oil or another type of oil that suits your needs.
FAQ:
How can I make these potatoes extra crispy?
Ensure the oil is hot enough before adding the potatoes and avoid overcrowding the skillet. Fry in batches if necessary to keep the temperature consistent.
Can I use a different type of potato?
Yes, you can use other small, waxy potatoes like red or fingerling potatoes. They should also hold their shape well when flattened.
What can I serve with these smashed potatoes?
These potatoes pair well with grilled meats, as a breakfast base with eggs, or even as a side to a hearty salad. Try them with a side of sour cream or a fresh herb dip.
Can I prepare the potatoes ahead of time?
Yes, you can steam and flatten the potatoes in advance. Store them in the refrigerator and fry them just before serving to retain their crispiness.
How can I reheat leftover potatoes?
Reheat the leftover potatoes in a skillet over medium heat to restore their crispiness. Avoid microwaving as it can make them soggy.
Can I make these potatoes in the oven instead of frying them?
Yes, you can bake the flattened potatoes on a baking sheet at 425°F (220°C) for about 20-25 minutes, flipping halfway through to achieve a crispy texture.
Smashed and Fried Potatoes
Ingredients
- 2 pounds of small Yukon gold potatoes approximately 20
- 1 teaspoon coarse kosher salt
- Olive oil
- Sea salt for finishing
Instructions
- Begin by placing a steamer basket into a large pot with about an inch of water and add the potatoes along with the kosher salt. Cover the pot and bring it to a boil over medium heat. Steam the potatoes until they are tender when pierced with a knife, which should take around 25 minutes. Be cautious not to overcook them as they need to hold their shape when flattened. Remove the basket and let the potatoes cool to a manageable temperature.
- Once cooled, gently press each potato between your palms to flatten them slightly while keeping them intact (some may break, but that's okay). Heat about 1/4 inch of olive oil in a medium skillet over medium-high heat. Fry the potatoes in batches to prevent overcrowding, cooking each side until crispy and golden brown, approximately 2 to 3 minutes per side. Transfer the fried potatoes to a plate lined with paper towels to drain. Arrange them on a serving dish and sprinkle with sea salt before serving.
