Crispy Smashed Potatoes with Fried Onions and Parsley
“For those of you who have struggled with these in the past, I can offer you a few tips to make your life easier: Don’t oversteam or they will fall apart, never giving them a chance to hit that oil. Don’t understeam or you’ll never be able to crush them. Let them cool a bit before you smash them so they also dry out a bit, making them less likely to fall apart. The oil must be hot. Think of this as a shallow-fry: if the oil is not hot enough, it will soak into the potato rather than crisp it up.” Reprinted from Dining In: Highly Cookable Recipes. Copyright © 2017 by Alison Roman. Photographs by Michael Graydon and Nikole Herriott. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. Slideshow: More Potato Recipes
Choose small, waxy new potatoes. Most new potatoes are inherently small and waxy, so you shouldn’t have to worry too much about this, but it’s worth mentioning. Some widely available varieties include fingerlings, Yukon Golds, peanut potatoes, micro creamer potatoes and marble potatoes. If you can only find large Idaho potatoes, this recipe will not work; you should make a baked potato instead.