SMASHED AND FRIED POTATOES RECIPE - NYT COOKING
As enjoyable as pounding the lights out of an innocent garlic clove or olive may be, probably the most satisfying flat food to prepare are these smashed and fried potatoes from Susan Spungen, which draw in part from a technique used to make tostones. You steam baby potatoes until they’re just tender, let them cool enough to be handled, then press them between your palms until they flatten a bit and you hear their skins begin to snap. Next, you heat up some oil in a skillet and fry the potatoes until they’re nice and brown on their flat sides. Each potato is then crisp and caramelized but still moist inside.
Provided by Amanda Hesser
Total Time 45 minutes
Yield 6 servings
Number Of Ingredients 4
Steps:
- Place a steamer basket in a large pot filled with an inch of water and add the potatoes and salt. Cover and bring to a boil over medium heat. Steam until the potatoes are just tender when pierced with a paring knife, about 25 minutes. (Don't overcook: they won't hold together when flattened.) Remove the basket and let the potatoes cool enough to be handled.
- Gently squeeze the potatoes, one at a time, between your palms so that they flatten slightly but remain in one piece (some will break, but they can still be used). Pour 1/4 inch of oil into a medium frying pan set over medium-high heat. Add the potatoes in batches to avoid crowding, and fry on both sides until crisp and browned, 2 to 3 minutes per side. Drain on a plate lined with paper towels. Arrange on a platter and sprinkle with sea salt.
Nutrition Facts : @context http//schema.org, Calories 135, UnsaturatedFatContent 2 grams, CarbohydrateContent 26 grams, FatContent 2 grams, FiberContent 3 grams, ProteinContent 3 grams, SaturatedFatContent 0 grams, SodiumContent 356 milligrams, SugarContent 1 gram
INCREDIBLE RED SMASHED POTATOES RECIPE | ALLRECIPES
I started making these for Thanksgiving one year and we loved them so much, they've made their way into our meals at least a dozen times a year!
Provided by Jennifer Hanson
Categories Mashed Potatoes
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 7
Steps:
- Place potatoes and 1 tablespoon kosher salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 25 to 35 minutes. Drain and transfer potatoes to a large bowl.
- Mix half-and-half and butter in a small saucepan over medium-low heat until heated through and butter is melted, 5 to 10 minutes.
- Blend potatoes with an electric hand mixer in the large bowl until mashed. Slowly pour 3/4 the cream-butter mixture into blended potatoes; mix on lowest speed until fully incorporated. Fold in the remaining 1/4 cream-butter mixture and sour cream. Season with 2 teaspoons kosher salt and black pepper.
Nutrition Facts : Calories 311.4 calories, CarbohydrateContent 29.8 g, CholesterolContent 53.6 mg, FatContent 20 g, FiberContent 3 g, ProteinContent 5.2 g, SaturatedFatContent 12.5 g, SodiumContent 1318.3 mg, SugarContent 1.8 g
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