Cooking For Engineers

[Dilbert]

Smashed (deep) Fried Potatoes

I developed this technique over multiple years advancing on the original smashed potato idea.
small red potatoes - sometimes labeled "baby reds" - are my favorite for this - however any small new/white/yellow/fingerling type could be adapted.



wash/rinse/boil the potatoes - approximately 25 minutes - to an internal temperature of 205'F/96'C or higher - they should be easily pierced. this ensures they are soft enough to smash, but not so soft they fall apart. (note: the time will depend on the size and freshness. fresh, moist potatoes will cook quicker.
different potatoes may work best at a different temp....not used/documented every variety.)



when cooked, smash the potatoes with a broad/wide gadget - a dough scraper works for me - slide onto a plate and refrigerate for at least three hours. do not over squish; the potato should still 'hold together' in it's oblate form.

the refrigeration part is very important. if still warm the potatoes will fall apart during the fry operation. the chilled potatoes retain their shape/size.



(deep) frying: these can be surface browned, sauted, or 'deep' fried. the differences depend on how deep the oil is in the pan. personally I like the crispier 'deep fried' version - using oil not quite 1/2 the thickness of the squashed/smashed potatoes. fry, flip. takes about three minutes on the first side and two minutes on the second side.

salt immediately on removal from the fry operation, while still hot.

[Sophie_95]

I also cooked it once. Very easy recipe but veeeeery tasty. I cooked potatoes in a countertop convection oven

[Aguerro]

Those potatoes look heavenly. They look so old school. haha