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The technique for preparing these tasty tubers is borrowed from tostones, a Latin American dish in which slices of unripe plantains are fried, smashed, then fried again to yield crispy pucks of deliciousness. Instead of double frying, however, we simmer the potatoes until tender, give them a gentle smash, then sear them in a hot No.9 Field Griddle (or skillet).

You can serve the fried potatoes naked as a starchy side for your favorite protein, or dress them up as a main course using one of the variations below.

Photo: Lauren V. Allen

Variations:

Okonomiyaki-style: Drizzle the finished potatoes with Kewpie mayonnaise, sliced scallions, furikake, and bonito flakes.

Diner-style: Sprinkle the finished potatoes with grated cheddar cheese and broil until melted, then top with crumbled bacon, sliced scallions, and dollops of sour cream.

Recipe: Smashed and Seared Potatoes

Yield: 2 to 4 servings
Print Recipe

Ingredients

1 pound baby Yukon gold or fingerling potatoes
Salt and freshly ground pepper
Olive oil

Tools

No.9 Field Griddle

 

Resources

The Field Method for Cast Iron Care

Instructions

1.

Place the potatoes in a saucepan and add enough water to cover by 2 inches. Season the water with a couple generous pinches of salt. Bring the water to a boil over high heat, then reduce the heat and simmer the potatoes until very tender when pierced with a knife, 7 to 10 minutes. Drain the potatoes and let sit until cool enough to handle (at this point, the potatoes can be refrigerated for up to 24 hours).

2.

Transfer the potatoes to a work surface and gently flatten each into a round (we use the lid of a deli container or the bottom of a measuring cup). Some of the potatoes might break into pieces; this is fine.

3.

Heat a No.9 Field Griddle (or No.10 or larger Field Skillet) over medium heat and add enough olive oil to coat the bottom of the pan. Add the potatoes in a single layer and season with salt and pepper. Cook until the potatoes are golden brown on the bottom, 5 to 7 minutes. Carefully turn the potatoes over, season with salt and pepper, and repeat on the other side, adding more oil as needed to keep the bottom of the skillet coated

4.

Top the potatoes with your desired toppings (if any) and serve.

Photo: Lauren V Allen

Seasoning Rating: Better

Use plenty of oil to cook the potatoes, and your skillet will thank you for it.

Seasoning Ratings:

Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.

Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.

Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.

OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.

 

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