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.
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.