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           
Colander
1/2 sheet tray/parchment         
5# Yukon Gold Potatoes             
4 Sprigs Thyme               
3 Gloves Garlic
Grapeseed Oil                             
Parsley                           
Coarse Sea Salt             
Fresh Cracked Black Pepper
Method:
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.
Contact:
Chef Joshua Smith
Culinary Innovation