Smashed fried potatoes
This is my new favorite side dish, especially for a steak – smashed fried potatoes. You’ll need those beautiful small round potatoes most grocery stores sell these days. About the size of a quarter or half dollar. And you’ll need a lot of butter. Sorry, but sometimes there is no substitution.
By the way, I’m getting to be a butter snob. I’ve now tried different butters from France, Germany, Poland and Ireland but my favorite these days is Amish butter. In a side-by-side comparison with regular butter it’s clear that Amish wins with its deep, deep yellow color.
But I digress.
So all you do is boil the potatoes until they’re tender and then after they cool gently smash them with the bottom of a heavy pot. And fry them in butter until they’re golden brown and crispy. Super easy and utterly delicious. King Daddy is a rice man but he changed his tune after trying these.
And I just thought of this (funny how a wee bit of wine just gets your creative juices going). These potatoes would be a spectacular appetizer topped with a little sour cream and caviar. Just sayin’.
- 1 bag of miniature Yukon gold potatoes
- Salt and pepper to taste
- ½ stick butter
- Boil the potatoes until they're tender. Let cool.
- Using the bottom of a heavy pot, smash the potatoes gently into rounds between two sheets of plastic wrap.
- Salt and pepper the potato rounds to taste.
- Melt the butter and when it's sizzling add the potatoes. Fry until golden brown on both sides. Drain on a wire rack.