Crispy Smashed Potatoes
Why should you have to choose between a baked potato, fries, or mashed? Crispy smashed potatoes have elements of all three — the crisp and salty outer layer, chewy skins, and a soft, pillowy interior.
In this recipe, we’ve tossed them with some wonderfully crunchy bitter greens, lemon, and a dollop or two of tangy crème fraîche. The result is a sophisticated, grown-up sort of potato side that will be right at home beside just about any main dish, from the fanciest standing rib roast to gourmet burgers. We even like it at brunch, where it makes a splendid trio with an egg bake and bacon.
Our tip: The most time intensive part of this recipe is baking off the potatoes, but you can do that ahead of time. Just let them cool completely, and then wrap them tightly in plastic wrap and stick them in the fridge. When you’re ready to fry them, the rest of the recipe comes together in minutes.
2 lbs yukon gold potatoes
4 Tbsp grape seed oil
1 bunch frisee or curly endives
1 Tbsp lemon juice
2 Tbsp crème fraîche
- Preheat the oven to 450º.
- Set the potatoes on a baking pan, pierce each one 2 to 3 times with a fork, and slide them into the oven. Bake for 45 minutes or until tender. Set aside to cool
- Once the potatoes are cool, gently smash them with the back of a wooden spoon.
- In a large non-stick sauté pan heat the oil over medium-high heat. Add the potato pieces and sauté on one side until crispy, and then turn, repeating until the potatoes are crisp on all sides.
- While the potatoes are still warm, put them in large bowl, season liberally with salt.
- Add the endive, lemon juice, and crème fraîche and toss them together.