Ingredients
Method
- Place baby potatoes in a pot of water with 2 tablespoons of salt, bring to a boil and cook for 20 minutes or until fork tender.
- Drain the potatoes and let cool. (Potatoes can be refrigerated overnight at this point).
- Place the potatoes on a cutting board or work surface and using the palm of your hand, press down firmly to smash the potato making sure it doesn’t come apart.
- Heat a large sauce pan or cast iron skillet over medium high heat and cover the bottom of the pan with a thin layer of oil.
- Place the potatoes in the saute pan, sprinkle with salt and allow to cook for 5-6 minutes on each side (add more oil to the pan as you go) or until crispy and golden.
Notes
- For the ultimate crisp, ensure your pan is hot enough before adding the smashed potatoes. A true sizzle should greet the potatoes as they hit the oil.
- Don't overcrowd the pan; cook the potatoes in batches if necessary to ensure even browning and crispiness. Overcrowding steams them instead of frying.
- If you're preparing for a crowd, boil and smash the potatoes ahead of time and refrigerate overnight. This makes dinner prep quicker.
- For an extra layer of flavor, toss the cooled smashed potatoes with garlic powder or dried herbs like rosemary before frying. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the pan; cook the potatoes in batches if necessary to ensure even browning and crispiness. Overcrowding steams them instead of frying.
- If you're preparing for a crowd, boil and smash the potatoes ahead of time and refrigerate overnight. This makes dinner prep quicker.
- For an extra layer of flavor, toss the cooled smashed potatoes with garlic powder or dried herbs like rosemary before frying. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.