The Test Kitchen
Crispy Smashed Potatoes Recipe
10 servings
분량20 minutes
활동 시간1 hour 40 minutes
총 시간재료
4 pounds small red or Yukon gold potatoes
Kosher salt
1 cup vegetable oil (see note)
Freshly ground black pepper
1/4 cup sliced chives, parsley, or tarragon (optional)
방향
Place potatoes in a large pot and cover with cold water. Season heavily with salt. Bring to a boil over high heat and cook until potatoes are completely tender, about 10 minutes after a boil is achieved (poke a potato with a sharp knife or cake tester to test for doneness). Drain in a colander set in the sink and let rest for 10 minutes to dry and cool slightly.
Working one potato at a time, place potato on cutting board and smash firmly with the bottom of a heavy skillet to a thickness of about 1/2-inch thick. Transfer to a large plate or tray as you work.
Heat 1/2 cup oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add as many potatoes as will fit in a single layer. Cook, shaking pan occasionally, until bottom side is deep golden brown, about 6 minutes. Carefully flip with a thin metal spatula and cook until second side is golden brown and crisp, about 5 minutes longer. Transfer to a paper towel-lined plate and allow to drain.
Continue cooking potatoes in batches, adding more oil or fat as necessary, until all potatoes are cooked. Potatoes can then be left aside until ready to serve.
To serve, adjust oven racks to upper- and lower-middle positions and preheat oven to 400°F (200°C). Spread potatoes over to large rimmed baking sheets. Transfer to oven and cook until heated through, about 6 minutes. Transfer to a large bowl, season to taste with salt and pepper, add herbs (if using), toss to distribute, transfer to a serving platter, and serve.
영양 정보
1회 제공량
Serves 8 to 10
칼로리
266 kcal
지방 전체
11 g
포화 지방
1 g
불포화 지방
0 g
트랜스 지방
-
콜레스테롤
0 mg
나트륨
333 mg
탄수화물 전체
39 g
식이섬유
4 g
총 당류
2 g
단백질
5 g
10 servings
분량20 minutes
활동 시간1 hour 40 minutes
총 시간