VEGGIE RECIPE

Smashed Potatoes

At first glance this might seem like an uber simple recipe, but don’t be fooled – there is a technique in getting this level of crispiness so follow the steps to a tee on this one…

INGREDIENTS

2 pounds small yellow potatoes
2 teaspoons sea salt, divided
2 tablespoons extra-virgin olive oil, more for the pan and or Ghee
3 cloves garlic diced finely
1 tablespoon finely chopped fresh herbs, (parsley, chives, and/or dill)
Flaky sea salt, optional

Equipment:
Gas cooker of fire pit

HOW TO MAKE IT

1. Place the potatoes and 1 teaspoon of the salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Place on your gas cooker (or fire reduced to coals) and bring to a boil and cook until the potatoes are soft and fork-tender, 15 to 20 minutes. Drain the water and allow the steam to evaporate.

2. Using your cooker or fire, place a cast iron frying pan on the heat source.

3. Add ghee to the pan, allowing it to melt down and carry some heat, we are wanting to fry the potatoes.  Using a kitchen cloth or towel, (and this is key), smash the potatoes between two layers of towelling, this will help absorb excess water. Dryness is your best friend when it comes to crunch, any water will cause that soft flowery texture that we don’t want. Then place the potatoes in the pan careful not to crowd them. Season with sea salt, flip once at around 3-4 mins when golden and finish in the pan for a total time of 5-8 mins.

4. Season to taste with more sea salt, or flaky sea salt, fresh herbs, and sprinkles of Parmesan, if desired.