Smashed Fried Potatoes

In the Midwest, potatoes are their own food group, meaning they are always a part of the meal, regardless.  No complaints here!

While mashed potatoes are my hands down favorite (yes, even over french fries). this is a new technique I discovered somewhat recently, smashed fried potatoes.

Boil new or red or yukon potatoes until tender, gently smash them to about 1/2 inch in thickness, then give them a quick brown crust in the frying pan. You get the soft squishiness of boiled with the crisp outer goodness of fried. I often boil them in advance and have them readily available in the refrigerator, waiting for brunch or dinner preparation.

And for those curious cats out there, that is pan seared fennel slices next to the smashed potatoes, and yes, that was my dinner a few nights ago, so satisfying!

Smashed Fried Potatoes

1-2 small potatoes per serving - use red, yukon, yellow (purple ones kind of fall apart when boiled)
oil for frying
salt and pepper

Place potatoes in pot large enough with at least 1 inch of water to cover. Bring to boil covered and cook until tender. Drain well and once cool enough to handle, gently press down using a mug or bottom of a pot to smash the potatoes to a width of half an inch.

Heat skillet over medium high heat for 2-3 minutes. Add oil to coat the pan. Gently add the smashed potatoes to the pan and cook 4-5 minutes per side until crispy and browned. Serve with salt and pepper immediately.

Hugs!