Chef's Quick Tip: Smashed Fried Potatoes
This week, Chef Joshua Smith, of Culinary Innovation at Alltown Fresh, shows Tina Redwine how to make hearty dishes.
Smashed, Fried Potatoes
4 qt sauce pot
Cast Iron Fry Pan
1/2 sheet tray/parchment
5# Yukon Gold Potatoes
4 Sprigs Thyme
3 Gloves Garlic
Coarse Sea Salt
Fresh Cracked Black Pepper
Simmer Potatoes in heavily salted water with garlic and thyme until potatoes are soft (do not let water boil}
Strain Potatoes through Colander and allow to cool at room temp
Once cool, gently smoosh potatoes on cutting board to semi flatten, but not fully flat.
In Cast Iron Fry Pan over medium heat, add potatoes, flat side down, and garlic. Add Grapeseed to come up a ¼ inch up the sides of potatoes and allow to gently fry.
Fry Potatoes until crispy and golden on bottom. Season with salt and pepper
While Potatoes are frying, chop parsley on cutting board and Garnish finished Potatoes.
Chef Joshua Smith