Smashed fried potatoes

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’.

Smashed fried potatoes
  • 1 bag of miniature Yukon gold potatoes
  • Salt and pepper to taste
  • ½ stick butter
  1. Boil the potatoes until they're tender. Let cool.
  2. Using the bottom of a heavy pot, smash the potatoes gently into rounds between two sheets of plastic wrap.
  3. Salt and pepper the potato rounds to taste.
  4. Melt the butter and when it's sizzling add the potatoes. Fry until golden brown on both sides. Drain on a wire rack.

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