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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BIR GORKHALI
bg82@hotmail.comThanks for sharing this recipe!
IT'S Abubakar
a3@hotmail.frI'm going to have to try this recipe soon.
Md Fakrouddin
f.m55@yahoo.comThese potatoes look amazing!
David Gurrola
david-g@aol.comI can't wait to try this recipe with different herbs and spices.
Mani Ali
m.a92@gmail.comThese potatoes are so addictive!
FA THE KILLER 09
f4@gmail.comI would definitely recommend this recipe to anyone who loves potatoes.
Daniel Tiyene
t-daniel@hotmail.comThese potatoes are a great side dish for any meal.
naturequeenie
naturequeenie@gmail.comI'm not sure what I did wrong, but my potatoes didn't turn out crispy at all.
Srinivas Pala
palas3@hotmail.comThe parsley really adds a nice fresh flavor to the potatoes.
jimoh Kamalideen
k-j@hotmail.comI've made this recipe several times and it's always a crowd-pleaser.
Forhad Akondo
a-f45@aol.comThese potatoes were so easy to make and they turned out perfectly!
Arlene Michel
michel_a@aol.comI'm not a big fan of fried onions, but I still enjoyed these potatoes.
Mohammad Sindhi
mohammad_s@hotmail.comThe potatoes were a little too crispy for my taste, but my husband loved them.
Ukaenwe Angel
ukaenwea@gmail.comI love that this recipe uses simple ingredients that I always have on hand.
Ap Apu
a@gmail.comThese smashed potatoes were a hit at our dinner party! They were crispy on the outside and fluffy on the inside, and the fried onions and parsley added a delicious flavor.