I have something to admit. I made this recipe twice before writing about it. The first time, I failed. The potatoes weren’t boiled long enough and when I tried smashing them, they fell apart. (Alison suggests using a steamer basket but I don’t have one of those.) I still went to the effort of frying the broken potato bits, but they looked pretty sad and were not the right texture.
The second time around I had better success. A few of the potatoes still fell apart during the smashing, but the majority held together. This time, I chose potatoes that were no larger than a golf ball, no exceptions. I let the potatoes boil for closer to 20 minutes, instead of 10-15, and let them cool for 3-4 minutes before smashing. I used the bottom of a wide water glass to flatten the potatoes, not a fork. Then I left the potatoes alone for longer while frying, and they thanked me for it - getting crispier than before.
These potatoes are topped with parsley and sliced onions fried in butter. You can’t go wrong with onions fried in butter. You just can’t. Except if you burn them, but don’t do that!
This dish can be served with just about anything. I made mine with Soy-Brined Halibut (post to come).
20 recipes cooked, 205 to go.
Also, how cute is this tiny potato!
