CRISPY SMASHED POTATOES

CRISPY SMASHED POTATOES image

Yield 4

Number Of Ingredients 5

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4 pounds small red or Yukon gold potatoes
Kosher salt
1 cup vegetable oil (see note above)
Freshly ground black pepper
1/4 cup sliced chives, parsley, or tarragon (optional)

Steps:

Place potatoes in a large pot and cover with cold water. Season heavily with salt. Bring to a boil over high heat and cook until potatoes are completely tender, about 10 minutes after a boil is achieved (poke a potato with a sharp knife or cake tester to test for doneness).Drain in a colander set in the sink and let rest for 10 minutes to dry and cool slightly. Working one potato at a time, place potato on cutting board and smash firmly with the bottom of a heavy skillet to a thickness of about 1/2-inch thick. Transfer to a large plate or tray as you work Heat 1/2 cup oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add as many potatoes as will fit in a single layer. Cook, shaking pan occasionally, until bottom side is deep golden brown, about 6 minutes. Carefully flip with a thin metal spatula and cook until second side is golden brown and crisp, about five minutes longer. Transfer to a paper towel-lined plate and allow to drain. 4 Continue cooking potatoes in batches, adding more oil or fat as necessary, until all potatoes are cooked. Potatoes can then be left aside until ready to serve. 5 To serve, adjust oven racks to upper- and lower-middle positions and preheat oven to 400°F. Spread potatoes over to large rimmed baking sheets. Transfer to oven and cook until heated through, about 6 minutes. Transfer to a large bowl, season to taste with salt and pepper, add herbs (if using), toss to distribute, transfer to a serving platter, and serve.