These potatoes rarely make it to the table as everyone in the family steals them before I can get them there! I often put these under a spatchcocked chicken after flattening them. I add some leeks to enhance the flavor, they have an incredible, extra creamy quality and become a hash-like delight when you fry them at the end. You could also use these as a base with a topping for an appetizer. I’m thinking sour cream, bacon crumble and chives or cream cheese, smoked salmon and chives or brisket with mustard sauce or kielbasa and sauerkraut. Darn it now I’m hungry again.
Cast Iron or your favorite sauté pan
Plate with paper towel or rack.
1lb. baby potatoes
2-4T your favorite high heat oil (coconut, bacon fat, avocado, olive)
1. Start the potatoes in cold water, covered about an inch. Boil until tender (a paring knife will poke through with no resistance).
2. Drain the potatoes, then with a piece of parchment folded in half, place one potato at a time between the two layers and press each potato with your palm firmly but slowly to flatten, keeping them in one piece.
3. When all of the potatoes are flat you can heat your oil in the cast iron. Place the potatoes in the hot oil and cook until golden and crisp, flip and get the other side golden and crisp. You may have to do this in batches so you don’t crowd the pan.
4. Place them on the rack or plate with paper towels as they are ready to remove any excess oil and immediately sprinkle evenly with kosher salt.
My daughter called these “like the best french fries ever, but better”. Crunchy on the outside and so creamy in the inside. Potato perfection.
You can skip the pan/oil and place the whole batch on a sheet pan with a little oil in the oven at 400* if you’d like. It takes a longer time so I would only do this if I was making a large batch that would take a longer time to cook in batches. If I’m not using the oven for something else I’d rather not waste the propane.