CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY
Some of you may be thinking, "Does the world need another crisp smashed potato recipe?" At least some of you are saying, "Yes, we do!" So here you go. Regular olive oil works if you don't have chicken fat around, but this recipe is so good, it's worth roasting a chicken. A few tips: Don't over-steam the potatoes or they will fall apart, but don't under-steam or you'll never be able to crush them. Also, let the potatoes cool a bit before you smash them so they dry out a bit; this, too, helps them stay intact. Finally, the chicken fat (or oil) must be very hot. If it is not hot enough, it will soak into the potato rather than crisp it. These are the best. And the crispiest. Make them. You'll be so happy. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Provided by Alison Roman
Categories vegetables, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring 2 inches of salted water to a boil in a large heavy-bottomed pot fitted with a steamer basket. Add potatoes and season with salt. Cover and steam until the potatoes are totally tender, 8 to 10 minutes. (Check one of the smaller ones after 8 minutes to see how tender it is; you should be able to insert a fork into it easily.) If you don't have a steamer basket, boil them in a large pot of salted water until tender, 10 to 15 minutes.
- Remove the potatoes from the steamer and let them cool slightly. Using the bottom of a bowl or cup or the palm of your hand, smash the potatoes until they're just crushed to expose the inside, but not so much that they fall apart. You're going for maximum crispy surface area here.
- Heat the chicken fat (or olive oil or peanut oil) in a large skillet over medium-high heat. Add potatoes in a single layer (work in batches, if you need to) and season with kosher salt and black pepper. Cook until both sides are very browned and very crispy, about 5 minutes per side.
- Remove potatoes with a slotted spoon or spatula and transfer to a serving bowl or platter. Add the butter to skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling skillet occasionally until the onions have turned golden brown and started to crisp, 3 to 5 minutes.
- Remove the skillet from the heat and add Aleppo pepper or red pepper flakes, swirling the skillet a few times to combine. Pour the onions and any butter in the skillet over the potatoes and top with flaky sea salt and parsley.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 13 grams, Carbohydrate 26 grams, Fat 23 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 417 milligrams, Sugar 2 grams, TransFat 0 grams
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Dan (Miss Danielle)
[email protected]Overall, I really enjoyed this recipe. The potatoes were crispy and flavorful, and the fried onions and parsley added a nice touch.
Mubasher ali Mubasher khan
[email protected]I'm not sure what I did wrong, but my potatoes didn't come out crispy at all. They were more like mashed potatoes.
M Bilal
[email protected]Delicious!
Kloey Rogers
[email protected]These potatoes were a bit bland for my taste. I think I'll add some more seasoning next time.
Boluwatife Fajuyigbe
[email protected]I've never had smashed potatoes before, but these were amazing. I'll definitely be making them again.
Richard Gibson
[email protected]I made these potatoes for a party and they were a huge success. Everyone loved them!
neil bowden
[email protected]These potatoes are the perfect side dish for any meal. They're crispy, fluffy, and flavorful.
CocaCola5533
[email protected]Wow!
Lily Johnson
[email protected]The potatoes were a little too crispy for my taste, but the flavor was still great. Next time, I'll try smashing them less.
Annalise Cruz
[email protected]I love how easy this recipe is to follow. I'm not a great cook, but I was able to make these potatoes perfectly.
Barbara Wehunt
[email protected]These smashed potatoes were a hit! The crispy crust and fluffy interior were perfect, and the fried onions and parsley added a delicious savory flavor.