Crispy Smashed Potatoes With Fried Onion And Parsley Food

CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY

Steps:

• Bring 2 inches of salted water to a boil in a large heavy-bottomed pot fitted with a steamer basket. Add potatoes and season with salt. Cover and steam until the potatoes are totally tender, 8 to 10 minutes. (Check one of the smaller ones after 8 minutes to see how tender it is; you should be able to insert a fork into it easily.) If you don't have a steamer basket, boil them in a large pot of salted water until tender, 10 to 15 minutes.
• Remove the potatoes from the steamer and let them cool slightly. Using the bottom of a bowl or cup or the palm of your hand, smash the potatoes until they're just crushed to expose the inside, but not so much that they fall apart. You're going for maximum crispy surface area here.
• Heat the chicken fat (or olive oil or peanut oil) in a large skillet over medium-high heat. Add potatoes in a single layer (work in batches, if you need to) and season with kosher salt and black pepper. Cook until both sides are very browned and very crispy, about 5 minutes per side.
• Remove potatoes with a slotted spoon or spatula and transfer to a serving bowl or platter. Add the butter to skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling skillet occasionally until the onions have turned golden brown and started to crisp, 3 to 5 minutes.
• Remove the skillet from the heat and add Aleppo pepper or red pepper flakes, swirling the skillet a few times to combine. Pour the onions and any butter in the skillet over the potatoes and top with flaky sea salt and parsley.

CRISPY SMASHED POTATOES WITH FRIED ONION AND PARSLEY

Steps:

• Bring 2 inches of salted water to a boil in a large pot lined with a steamer basket. Add in the potatoes and season to taste with salt. Cover and steam for 8-10 minutes, or until the potatoes are tender (make sure to check with a fork before taking them out!).
• Remove the potatoes from the pot and let them cool slightly. Once cool enough to touch, squash them using the bottom of a cup or your hand, just until the insides are exposed but not so much that they start to fall apart.
• Heat the olive oil in a large skillet over medium-high heat. Add the potatoes in a single layer. Season to taste with salt and black pepper. Cook for 5 minutes per side, or until browned and crispy.
• Remove the potatoes to a serving platter, leaving as much oil in the pan as possible. Return the pan to medium-high heat. Add the butter to the skillet and let it melt. Add in the onion rings and season to taste with salt and black pepper. Cook until golden and starting to crisp, stirring occasionally.
• Remove from the heat and add in the aleppo pepper. Pour the onions and any remaining butter/oil from the pan over the potatoes. Top with sea salt and parsley.

CRISPY FRIED MASHED POTATOES

Steps:

• Heat a heavy, thick frying pan until a droplet of water evaporates immediately if you flick it inches (DO NOT put any oil or fat of any sort in the pan, the potatoes WILL stick if you do).
• Tip in your mashed potatoes and spread out to cover the pan base.
• Cook on a medium heat and turn and shake occasionally.
• Turn over in parts (it isn't like an omelette, don't worry if it breaks).
• Keep frying until you have a solid crispy shell around it and a nice creamy center.
• Enjoy with a spicy tomato sauce or ketchup and mayonnaise.