Take everything you love about a French fry — that crisp, golden-brown crust enveloping an oh-so-fluffy interior — and flatten it.
In fact, go ahead and smash it.
Lately, I've been frying up smashed potatoes, and they're everything I could want in a French fry and more. Each bite is like a tiny taste of culinary nirvana: crunchy yet delicate, full of flavor. Not to mention smashed fries are the perfect width for dipping into your favorite sauce.
And they're so simple to make. Boil a batch of small new potatoes, then carefully smash them with a fork. Pan-fry them in a shallow layer of oil just until the outer layer is richly golden, then gently lift them out, careful to remove any leftover crispy bits from the oil as well. (Aren't the crispy little bits at the bottom always the best part?)
more
Smashed fried potatoes: Don't try to resist - latimes.com
h/t Fark
In fact, go ahead and smash it.
Lately, I've been frying up smashed potatoes, and they're everything I could want in a French fry and more. Each bite is like a tiny taste of culinary nirvana: crunchy yet delicate, full of flavor. Not to mention smashed fries are the perfect width for dipping into your favorite sauce.
And they're so simple to make. Boil a batch of small new potatoes, then carefully smash them with a fork. Pan-fry them in a shallow layer of oil just until the outer layer is richly golden, then gently lift them out, careful to remove any leftover crispy bits from the oil as well. (Aren't the crispy little bits at the bottom always the best part?)
more
Smashed fried potatoes: Don't try to resist - latimes.com
h/t Fark