Smashed potatoes are one of my favorite ways to prepare Yukon Gold potatoes. A perfect side to almost anything; tonight, in our house they are accompanying slow cooked pork. Make sure you let them brown well on both sides so they are delicious and crisp.

Smashed Potatoes
Adapted loosely from Rachael Ray's Yukon Gold Potatoes: Jacques Pepin Style
Serves 6

3 pounds baby Yukon gold potatoes, washed
Freshly ground black pepper
2 cups chicken stock
2 cups water
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley leaves

Place the potatoes in a deep 12-inch skillet. Cover potatoes almost completely with chicken stock and water (add more water if needed),

add the butter, season with salt and pepper and cover skillet with a lid.

Cook the potatoes on high to medium-high heat in the stock until almost tender, about 10-20 minutes, depending upon the size of the potatoes.

Once tender (you can poke a knife in the potato and it is soft) remove the lid and allow the stock to evaporate, about another 10-15 minutes. Once the stock has evaporated pop each potato using a large flat metal spatula or large spoon, creating a small crack in each, but do not flatten completely.

Allow the potatoes to brown on each side, about 4-5 minutes per side, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnish with the parsley.



Anonymous said...

Such delicious smashed potatoes, yum!

La Bella Cooks said...

What a great idea to cook them in stock first. I bet that adds a load of flavor. Delicious!

À LA GRAHAM said...

Bridgett, it does and I have found that it works great for mashed potatoes too. The only thing you have to be careful of is the salt...make sure the stock doesn't have salt added, if it does be careful not to over salt the potatoes when seasoning.

Manu said...

Ciao! These potatoes looks delicious, I love potatoes anyway you cook or bake them!!Baci

Pam said...

Yum! They look delicious, love smashed potatoes! Easy and a perfect side dish that I could make a meal out of.

Unknown said...

Never seen this method before, I have tried the smashed taters from pioneer woman but these also look wonderful. Yukon Gold is my favorite potato

Brownieville Girl said...

Looks and sounds yummy!

Was it difficult to clean the pan afterwards?

À LA GRAHAM said...

Manu, me too!

Pam, lol..."perfect side dish that I could make a meal out of!" I think that is my moto!

Jennufurla, you have to try it...they are great!

Brownieville, The pan wasn't difficult to clean at all. I just soaked it for an hour or so and everything came right off. I am sure it would work with a nonstick pan too.

Kim said...

Those little babies look amazing!! I never thought about cooking the baby potatoes in stock before. Definitely need to try this method. Thanks for sharing.

Cool Chic Style Fashion said...

molto particolare questo modo di cuocere le patate , grazie

The Domestic Adventurer said...

Wow, these look right up my alley. I love yukon gold potatoes. Great pictures of the cooking process as well!

Foodiewife said...

I never made a spud I didn't like. Yukons are a staple in my fridge. Great job!

Anonymous said...

I just happened upon your blog. I love it!!!

Anonymous said...

Thank you for joining my blog. I just became a follower of yours. I am new at this and learning every day.

It' s funny about your potatoes...we have a recipe that is basically like yours, but after smashing them we throw it a pot and fry. Your version is healthier. Looking forward to reading your posts also.

Mhel said...

Hi! im glad you found me thru Follow-friday.Following you back now. Glad to meet new foodies in the blogosphere. I nevr get tired of eating potatoes! Love your recipes!! Love the watermelon margarita too... looks refreshing with a little kick!

Debbi Does Dinner Healthy said...

These look fantastic! Glad you found my blog. I looked at a few of your recipes and they look great, I am following, thanks!!

FOODalogue said...

I made these potatoes last night (unsuccessfully) and this morning I found your blog and this post! Reading through your instructions, I think my problem was I smashed them too vigorously and they broke apart. I fried anyway and they were delicious, just not pretty. Sprinkle salt.

À LA GRAHAM said...

Norma, try it this way and let me know how they compare. This way you still get a crispy skin but a little less fat.

FOODalogue, I hate it when that happens, I am glad they still tasted good! A more appropriate name may be "cracked" potatoes or "lightly smashed"


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