Crispy Semi-Smashed New Potatoes

If you’re looking for a side dish that combines the crispiness of French fries with the creaminess of mashed potatoes, then these Crispy Semi-Smashed New Potatoes are the answer! Inspired by the Colombian dish of patacones made with deep-fried plantains, these potatoes are boiled until tender and then smashed to spill out their creamy insides before being browned to a perfect crisp in hot fat on the stovetop. The result is a delightful combination of crispy exteriors and lusciously creamy interiors that will have you coming back for seconds. With just a few simple steps, you can achieve a potato dish that’s both unique and utterly delicious!

SERVES 4 TO 6

INGREDIENTS:

• 1½ pounds new potatoes, scrubbed
• Kosher salt
• ¼ cup vegetable or canola oil, or duck fat
• 2 tablespoons chopped fresh chives, parsley, or other herbs
• Freshly ground black pepper

INSTRUCTIONS:

1. Boil the Potatoes: Place the scrubbed new potatoes in a large saucepan and cover them with cold water, leaving about 1 inch of water above the potatoes.
2. Season the water heavily with kosher salt.
3. Bring the water to a boil over high heat, then reduce the heat to a simmer.
4. Cook the potatoes until they are fully cooked through and tender, which typically takes about 20 minutes.
5. Drain the boiled potatoes and allow them to cool slightly.
6. Semi-Smash the Potatoes: Preheat the oven to 250°F and adjust the oven rack to the middle position.
7. Take one cooked potato at a time and place it on a cutting board.
8. Gently smash the potato to a thickness of about ½ inch using the bottom of a skillet or a flat surface.
9. Use a spatula to scrape the semi-smashed potato off the cutting board and onto a large plate.
10. Repeat the smashing process with the remaining potatoes.
11. Brown the Potatoes: Heat the vegetable or canola oil, or duck fat, in a large nonstick skillet over medium heat until it starts shimmering.
12. Add half of the semi-smashed potatoes to the hot oil in the skillet.
13. Cook the potatoes, occasionally shaking the pan gently, until they turn golden brown and crispy on the bottom, taking about 8 minutes. Adjust the heat if needed to avoid burning the potatoes.
14. Carefully flip the potatoes and brown the second side for about 8 minutes longer.
15. Transfer the cooked potatoes to a rimmed baking sheet and keep them warm in the preheated oven while you cook the remaining potatoes.
16. Season and Serve: Once all the potatoes are cooked, transfer them to a serving bowl.
17. Add the chopped fresh herbs of your choice (chives, parsley, or other herbs) to the potatoes and toss to combine.
18. Season the crispy semi-smashed potatoes to taste with salt and freshly ground black pepper.
19. Serve the potatoes immediately as a fantastic side dish that will delight everyone at your table.

Get ready to savor the fantastic textures and flavors of these Crispy Semi-Smashed New Potatoes. The contrast between the crispy outer layer and the creamy interior will make these potatoes an instant favorite in your household. Whether paired with roasted meats, grilled vegetables, or enjoyed as a standalone snack, these potatoes are guaranteed to impress. So, grab a fork and dig into this delectable potato treat!