>Smashed Potatoes


There were some lovely little baby Yukon Gold potatoes in my produce box this week.  It was only about 1.5 lbs worth (which, as you probably know, isn’t a whole lot of potatoes – they’re heavy little suckers), so I needed a recipe that would maximize their potential.
I considered simply roasting them, but then I remembered a recipe I’d seen many years ago from Jacques Pepin – tiny little smashed discs of potatoes cooked on the stovetop.

It’s fairly simple, and only requires a few simple
1.5 lbs yukon gold potatoes
1.5 cups chicken stock
2 tablespoons butter
1/4 cup fresh parsley or 1 tablespoon dried
salt to taste
Place potatoes, stock and butter in covered saute or chef’s pan over medium heat.  Let them come to a boil and cook 5-10 minutes, until potatoes are tender.  Remove the lid and add the parsley.  Taste for salt at this point – add if necessary.
Continue cooking until stock has evaporated.  Once all liquid is gone, gently smash each potato with a fork – be careful not to press to hard – you really just want to split them slightly.  Let potatoes brown on first side, then flip over and let brown on second side.
These are a great little side dish – soft and tender on the inside, crispy and brown on the outside – kind of like mashed potatoes enrobed in a crispy skin.  We served ours with meatloaf and a simple spinach salad.

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