I don't know if I've conveyed this before, but I love breakfast food. Sure you can have these Smashed Fried Potatoes any time of day, but Sunday morning with coffee and a fried egg on top, it's something that can't be topped.
Smashed Fried Potatoes are crispy on the outside and fluffy on the inside. I would say they have the perfect mouthfeel, but I hate that word more than any other word in the English language and that includes "phlegm".
If you're wondering what type of potato to use, I recommend red potatoes. I tried using purple and golden potatoes in addition to the red potatoes, but they didn't quite stand up to the smashing process. Both the purple and golden potatoes' skin slid off. The potato skin helps add to the crispiness level, so we want these potatoes to be uncircumcised.
Smashed Fried Potatoes
- 10 Red Fingerling Potatoes
- Olive Oil
- Chives chopped (optional)
- 2 Eggs Fried (optional)
- In a 2-quart sauce pan bring 4 cups of water up to a boil.
- Boil the potatoes for about 11-15 minutes. (Cooking times will vary depending on a lot of variables I don't have time to get into.)
- Strain the potatoes and preheat your oven to 350°.
- In a large skillet add enough olive oil to have a depth of about 3 cm and heat over medium-high heat.
- Here is where it gets tricky. I used to plates to smash my potatoes, it worked pretty well, but you have to get a feel for it. Barely smash the potatoes. They won't be pancake-thin, but the key is to make cracks and crevices in the spuds.
- Fry each side of the potatoes until they're golden brown. Once done frying transfer to a baking sheet in the oven. This way they'll stay warm and crispy until you're ready to serve all of them.
- If you're feeling fancy add some chives or a fried egg to make it a complete breakfast! Enjoy!