The Main Event
The turkey's great, but face it: everyone's at the table for the sides. And family. Family is important.
Start by boiling new potatoes in salted water. I start them in cold water and bring them to a boil to make the cooking more even.
Smash them under the bottom of a skillet to an even half-inch thickness.
Ready to Fry
I use a spatula to scrape them off the bottom of the skillet and move them around the cutting board to prevent them from falling apart.
Slow and steady is the key here. Moderate heat with a good amount of fat to slowly dehydrate, crisp, and brown up those outer layers. You want a thick, crunchy crust here.
Get'em While They're Hot
Serve the potatoes hot. After frying in batches, they can be put aside and reheated on a sheet tray in a hot oven just before serving.