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Let the potatoes cool slightly as this will dry out the interior and help keep the potatoes together when you smash them. I like to use this meat pounder because you can get some good leverage on it, but any flat object will work. Just wipe the bottom off after each smash or it will cause the interior to stick like crazy to the pounder.
A pan-sear with olive oil (or chicken fat!) gives these that crispy, golden-brown crust. Fried onions and parsley are all you need to finish it off! Plus crème fraîche mixed with chives because all my potatoes must have some sort of sour cream/onion dipping sauce…I just don’t know how to do potatoes without that.
Crisp Smashed Potatoes with Fried Onions, Parsley and Chive Crème Fraîche
- Yield: 4 servings 1x
Description
These crispy smashed potatoes make the perfect side dish for just about any meal! Flavored with golden onions and parsley and served with a chive crème fraîche for dipping, these potatoes are so addictive.
Ingredients
- 1–1/4 pounds baby Yukon Gold potatoes (1 to 2 inches in size)
- 1/3 cup olive oil, chicken fat or peanut oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter
- 1/2 small sweet yellow onion, thinly sliced into rings
- 1 teaspoon Aleppo pepper, or pinch of red pepper flakes, to taste
- Flaky sea salt, for serving
- 1/4 cup chopped fresh flat-leaf parsley
CHIVE CRÈME FRAICHE:
- 1/2 cup crème fraîche
- 3 tablespoons finely chopped fresh chives
Instructions
- Place the potatoes in a large, high-sided skillet and cover by about 1 inch of water. Add a heavy pinch of kosher salt and bring to a boil over high heat; add potatoes and reduce the heat to keep the potatoes at a light boil. Cook for 10 to 13 minutes, until tender when pierced with a knife while offering slight resistance (but not falling apart). Drain and let cool slightly.
- Heat the olive oil/fat in the same skillet over medium-high heat. Using the bottom of a heavy-bottomed cup or flat meat mallet, gently smash the potatoes to flatten (try to keep each one together in one mass). Clean the bottom of the cup or mallet after each smash. Transfer to the preheated skillet and season with kosher salt and freshly ground black pepper. Cook until both sides are golden-brown and crispy, about 5 minutes per side.
- Remove the potatoes with a slotted spoon or spatula and transfer to an oven-safe serving bowl or platter. Keep warm in a low oven if needed.
- Add the butter to the same skillet and add the onion rings in a single layer. Season with salt and pepper and cook, stirring occasionally, until the onions are golden-brown and starting to crisp, about 6 to 8 minutes. Scatter the onions over the potatoes and season with flaky sea salt. Sprinkle the parsley over top.
- Stir together the crème fraîche and chopped chives and serve on the side.
Notes
Inspiration: Crisp Smashed Potatoes with Fried Onions and Parsley on nytimes.com
- Category: Vegetable Sides