We made these potatoes last night to go with a bacon wrapped meatloaf.
They were crispy on the outside and buttery-moist on the inside and so delicious. If you don’t have an iron skillet, you could probably still just use a heavy- bottomed, regular frying pan. There is just something special about the way an iron skillet crisps things up, but if you don’t have an iron skillet, I must say to you..
I picked up a smaller size one recently at a thrift store for $2. What a find! I cleaned it up with some steel wool and seasoned it with some oil in the oven and now it’s as good as new! (Learn how to season an iron skillet here)
So just watch how simple it is to make these potatoes.
Start out by boiling about 3-4 small red potatoes in some salted water. Stick a fork in them after about 15 minutes to see if they’re soft. They need to be really tender to work correctly on this recipe, so make sure the fork really goes into them easily.
When they’re tender, drain them well into a colander.
While they’re draining, pour about 1/3 cup of olive oil into a skillet and set it over medium high heat. You don’t want to put wet potatoes into sizzling hot oil, so hurry and add your potatoes before it gets too hot.
Dump in your drained potatoes.
And take a fork and press them gently until they smash just a bit.
You can rotate your fork 90º and smash them again if you like them a bit flatter like I do.
Next, let them sizzle in the oil for about 1 minute, then flip them over.
And salt them.
And pepper them.
No rocket science involved right? Anyone can do it!
Except maybe my daughter Tori, who I’ve been trying to instruct for 3 days on how to use the carpet shampooer over the phone.
I hope Tori doesn’t read my blog.
I love you honey.
Let them crisp for another minute or two on this side of the potato, then remove your pan from the heat.
I like to serve them straight out of the skillet so as not to lose any of that heat and crispiness.
then you may want to top them with some sour cream and chives just for fun. I have started using plain organic yogurt in place of sour cream and I love it.
And my chives were nicely blossoming enough to give me some pretty garnish for my photos! Thanks chives!
These potatoes have become a side dish staple at our house. I hope you’ll try them and enjoy them as much as we have!
- (serves 4)
- 16 small new (red) potatoes
- ⅓ cup olive oil (plus more in case the pan dries out)
- 2 t. salt (divided)
- ½ pepper
- Garnish -sour cream & chives, fresh herbs
- In medium to large size saucepan, add potatoes.
- Cover with water and add in 1 t. salt.
- Bring to boil and simmer potatoes, covered for about 15 minutes or until fork tender.
- They must be very easy to pierce with the fork or the next step won't work.
- Add oil to iron skillet and turn on medium high heat.
- Drain potatoes when done and add to skillet before oil get super hot or it will spit at you.
- Press each potato gently with a fork to smash until it flattens and barely begins to break open.
- Sprinkle with salt and pepper.
- Fry in olive oil for about 2-3 minutes until the bottom of the potatoes begin to brown.
- Flip each one over and sprinkle 2nd side with salt and pepper and fry again 2-3 minutes.
- Top with fresh chopped herbs, or sour cream and chives