Crispy on the outside, pillowy soft on the inside, and doused in aromatics: what could be better than smashed potatoes? This dish is easy to make, but sure to impress. Smashed potatoes can even make for a nice finger food for your holiday entertaining when served with a dollop of creamy sauce on top. With potatoes available all winter long (and December being our potato festival!), try this recipe out with every variety of spud you can find at the Greenmarket.
2 pounds Small potatoes, scrubbed
1 cup Vegetable oil, for frying
6 cloves Garlic, peeled and grated
1/4 cup Chopped fresh chives and parsley
Salt and pepper, to taste
1. Cook potatoes and garlic in medium pot of boiling salted water until potatoes are just tender, about 15 minutes. Drain in colander and let rest for 10 minutes to dry and cool.
2. Place one potato at a time on a cutting board and smash firmly with the bottom of a heavy skillet or knife to a thickness of about 1/2-inch thick. Transfer to a large plate or tray as you work.
3. 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. When ready to serve, toss with chives, garlic, salt, and pepper.