Yield: 4 people
Portuguese Smashed Potatoes
Portuguese Smashed Potatoes: The Best Potato Side Dish
Ingredients
- 12 yellow potatoes, 3 per person
- 1 bay leaf
- 10 white peppercorns
- 5-6 garlic cloves
- 1 tbsp kosher salt, diamond crystal preferaby
- water
- olive oil, to drizzle and to shallow fry
- flaky sea salt
Equipment
- large pot
- strainer
- cutting board
- flat edge spatula or knife
Instructions
Parboil the potatoes
- Fill a large pot of water one-fourth or halfway with water, enough to cover the potatoes by 1-2 inches of water. Place on the stove top and turn heat on to high.
Add salt, garlic, bay leaf, and peppercorns.- Once the water is boiling add the potatoes.
- Cook uncovered for 20 minutes.
Remove the potatoes from the water into a strainer.
Frying the smashed potatoes
- Wipe out any water that remains in the pot and add olive oil so that there is about a 1/2 inch depth covering the bottom of the pot. Turn the heat to medium high.
- Once the potatoes are cool enough to touch place a potato on a cutting board. Using a flat spatula or the flat edge of a wide knife press down on the potato to compress it (smash it) to about 1 inch in thickness. The potato should stay in one piece, but if it falls apart into a few pieces this is ok and to be expected.
Once the oil is hot add the smashed potatoes.
Cook for 5 minutes, then flip over. Cook for another 5 minutes (a total of 10 minutes).- After the frying time is complete remove the potatoes to a paper towel lined plate or bowl.
Season with flaky sea salt and serve hot.
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