CRISPY SEMI-
SMASHED NEW
POTATOES
The idea for this dish came from one of my wife’s favorite
foods: deep-fried plantains. To make the Colombian dish
of patacones, you deep-fry plantains until soft, then smash
’em into disks and fry them again. Works for plantains,
why not potatoes?
The first time I made these potatoes, my wife walked in,
took one look at what I was doing, and said, “You’re
making patacones out of potatoes? Weirdo.” Of course,
she ate every last one.
The key to these potatoes is the same as with my crisp
roast potatoes, but it’s even easier and takes place 100
percent on the stovetop. Rather than frying them the way
you would with plantains, I start by boiling new potatoes
(you can use any color or variety) in their skins until
completely tender. Then it’s a simple matter of smashing
them with a skillet so their guts start to spill out (the
better to crisp!) and browning them in hot fat until crisp.
They come out as crisp as French fries and incredibly
creamy and flavorful within.