Crispy Smashed Potatoes/Sides for Chicken Kiev
I did try searching for this but couldn't find exactly what I'm looking for:
I've seen others serve new potatoes that appear to have been boiled (with skin on), slightly smashed (enough so that the skin breaks but the potato stays in one piece) and fried to have crispy outsides.
Simple enough idea, but since I don't cook a lot of potatoes, do y'all have thoughts on the timing? How long to boil, how long to let cool (if at all) before frying, etc.?
I'm thinking of making these as a side for chicken kiev along with some asparagus, FYI.
Any thoughts appreciated!
Can I just mention that this thread is SOOO not a good thing to read when you are starving? Meeting a friend for dinner at 7:30, and having had no lunch, I am ready to eat the polish off my nails!
All of these potato recipes sound fierce! I will absolutely be making one of these this coming weekend...
Being completely lazy, and nutritionally focused, I prepare them as follows:
1. New potatoes or fingerlings, scrub, but don't peel. Place in Pyrex pie plate or 8x8" pan, with a little water. Cover with plastic wrap and nuke for several minutes until they start to get soft. Take out, and let sit while you heat a few tablespoons of olive oil in a frying pan. Slightly smash each potato with the heel of your hand, and toss them in the frying pan. Saute until crispy on one side, turn over and crisp the second side. Add salt and fresh ground pepper along the way. Sometimes I add chopped garlic or a leftover onion piece.
2. My kids love smashed potatoes made from leftover Friday night potatoes, which were baked with thickly sliced onion and cut-up chicken. The spices from the chicken- zatar, curry powder, paprika, whatever, add a good flavor. Just smash and fry.
There was a recipe thread on this board last winter, which is when I first tried to make these. p.j.
I did this with White Rose potatoes the other night, in the simplest way possible: trimmed and halved six or seven golf-ball sized potatoes, put them in cold fresh water and brought it to the boil. Added salt, cooked about 12 minutes until I could poke my trussing needle through one (see, more than one reason to have a trussing needle!). Drained and dried them, dumped them in a bowl with lots of butter-like substance and two cloves of garlic squoze through the press, plus salt and pepper, and then pounded them with my potato masher (the squiggly heavy-wire kind) until they were smashed into a good combination of coarse purée and chunks. Set them aside, covered, until just before I cooked the fish, and heated my big nonstick pot and put the potatoes in. For these I just tossed and turned them until they had gotten hot through and slightly browned, but they could easily be done at a lower temperature in an iron skillet with some extra greasing to form a properly crisped potato cake.
This is how hashed browns used to be done, back when I was a larva.
An old James Beard recipe called Fondant Potatoes was similar. It was really a restaurant thing in the 50's where a kitchen minion would laboriously turn potatoes until they were an even size and oval in shape. They would be steamed until just tender and any extra water would be drained from the pot and a huge knob of butter added and the pan returned to the heat and shaken occasionally until they were goldem brown on all sides.
Beard had you do a similar thing with new potatoes and just peel a band around the middle and then put them in a heavy pot like a LC with a lid and clarified butter and cook shaking the pan untol thoroughly browned and tender.
Another oldie is Pommes Parisienne. Again a kitchen minion or house elf would use a melon baller and turn out perfect little spheres of potato. The balls were fried in butter until golden.
One more possibility is the Irish dish Boxty (you can google for a recipe) it is mashed potato combined with some flour and an egg or two, I like a little minced onion in mine and then formed into cakes and fried until crunchy and crisp. For St. Ptriks day breakfast I made Boxty Benedict. Boxty instead of an English Muffin, Irish Bacon instead of Canadian and hollandaise sauce with a lot of chopped parsley for a bit of green. That dish will reappear next March in this house.
I made similar potatoes this weekend, insipred by "All About Braising's" braised potato recipe and my new orange Le Creuset buffet casserole. Get golf-ball sized small red potatoes, scrub well. Put in a lidded skillet or shallow saucepan large enough to accomodate all the potatoes in a single layer, and pour in a splash of EVOO and enough chicken broth to come halfway up the potatoes. Grind in a generous sprinkling of black pepper, toss in four or five peeled cloves of garlic and a bay leaf or two. Simmer covered over medium heat until potatoes are tender, remove lid, press each potato gently with the back of a spoon to crack, mash the garlic cloves with a fork, and continue to simmer until most of the liquid has cooked off. Shake the pan back & forth, turn the potatoes over as they brown in the garlicky olive oil, and continue cooking until they're a lovely golden brown in spots.