Smashed Fries

2012-09-26T00:00:00Z Smashed Fries stltoday.com
September 26, 2012 12:00 am

SMASHED FRIES

Servings: 8

2 pounds fingerling or very small new potatoes

2 quarts water

2 tablespoons salt, plus more for seasoning

Canola or vegetable oil, for frying (see note)

1. Place the potatoes, water and salt in a large, heavy bottom saucepan. Bring the water to a boil over high heat, about 10 minutes. Reduce the heat to a simmer and cook the potatoes until they are just tender when pierced with a knife, 15 to 20 minutes more.

2. Drain the potatoes and set aside until cool enough to handle. (The recipe can be prepared to this point up to three days in advance; refrigerate the potatoes until needed, then continue with the recipe.)

3. Using a fork, gently smash the potatoes. The thicker the smashed potatoes, the fluffier the fries; conversely, the flatter the potatoes, the more crisp the fries. Set the smashed potatoes aside while you heat the oil.

4. Fill a heavy-bottom deep saute pan with oil so the oil comes up the sides of the pan by one-half inch. Heat the oil to a temperature of 350 degrees; the oil will shimmer in the pan.

5. Fry the potatoes in the oil until crisp and golden, about 2 minutes, careful not to crowd the potatoes (fry a single layer of potatoes at a time; this will need to be done in batches). Drain the potatoes on a rack until all of the potatoes are fried.

6. Season the smashed fries with additional salt to taste, and serve immediately.

Note: For additional flavor, substitute duck fat, lard or bacon fat for the frying oil. Duck fat is available at select gourmet and cooking stores, as well as online.

Per serving: 209 calories; 2g protein; 19g carbohydrates; 2g fiber; 14g fat; 1g saturated fat; 0 cholesterol; 1g sugar; 184mg sodium.

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