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From the Archives: Crispy Smashed Potatoes
Editor's Note: From the Archives serves up popular existing recipes from our archives.
I can't help it. This time of year, I get crispy potatoes on the mind. I can't shake it no matter how hard I try. Not that I (or my wife) are complaining, because when I get something on the mind, it more often than not is soon followed by getting that same thing in my belly.
I feel like every fall, I'm constantly in search of new ways to get potatoes crisp. Every recipe produces slightly different results and is tailored to a specific set of parameters, but the final results are always similar: shatteringly crisp crusts, plenty of flavorful fat, and a creamy, potato-y center.
This recipe that I developed last year is high on the list of most-frequently-made-potato-side-dishes in my household and with good reason: It's f*&king delicious. Smashed new potatoes slow-cooked in duck fat until craggy and crisp all over. They end up like three-dimensional potato chips. And they can all be yours for the cost of a few potatoes, some duck fat (or olive oil), a bit of time in the kitchen, and a click on the link below.