Fried Crushed Potatoes aka “Crusher tons”
This is by far my favorite way to get crispy potatoes without a deep fryer. There is such a contrast of textures with these, you get crispy outer layer and a super creamy interior. Try these with a nice herby sauce.
Ingredients
- 3-4 lb baby gold potatoes 3, 1.5kg
- sprigs thyme
- 1 sprig rosemary
- 4-5 garlic cloves
- 1-3 strip lemon peel
- Olive oil for frying
- Salt to taste
Instructions
- Add potatoes to a pot of very salty water with thyme, rosemary, garlic & lemon peel. Bring to boil then reduce heat to low and cook for 25 minutes, or until tender but not mushy.
- Drain & cool in the fridge for 30-60 minutes to set the potato starch.
- Lightly crush each potato with the palm of your hand to flatten.
- Heat olive oil in a 12-inch cast iron pan over medium-high heat. Add potatoes and fry for 5 min until crispy.
- Toss the pan to flip potatoes and continue cooking for another 2 minutes
- Transfer to 450F/230C oven to roast for another 10-15 minutes
- The final potatoes should be crispy and dark golden brown in some places with a soft creamy center. These potatoes are a textural dream.
Notes
Equipment:
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