Recipe

Squashed Potatoes

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by William Brinson

Photo 2 of 2
by Sarah Shatz

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amanda's Notes: I was thinking of a great potato crisping technique, one I learned from Susan Spungen's underappreciated book, Recipes. In her version, which she calls Potato Tostones, she has you steam small...
I was thinking of a great potato crisping technique, one I learned from Susan Spungen's underappreciated book, Recipes. In her version, which she calls Potato Tostones, she has you steam small white potatoes, lightly crush them in your palms and then crisp them in oil. I've made her recipe many times and recommend that you do too!

But I wanted to take the potatoes one step further and really flatten them before crisping them in the pan, so there would be a thinner creamy potato center and a thicker, more perceptible crust. Susan also keeps her potatoes pure and minimal, seasoned with only coarse sea salt. I wanted to add some other flavors. I began by forgetting to steam the potatoes, a mix of baby white and fingerlings, and instead plowing forth out of habit and boiling them. Then -- and I know this will surprise regular readers -- I used my handy meat pounder (see it in the photo above -- isn't it adorable?) to flatten the potatoes to 1/4-inch thick. I discovered two crucial details. If you peel the potatoes before browning them, they get much crisper -- much like a hash brown without all of the hassle and heft. And if you want to add other seasonings, you need to chop or grind those herbs and spices fine enough to sprinkle over the crisped potatoes so the heat draws out their fragrance on the way to the table.

Originally, I thought I'd work the classic garlic and rosemary duo, but then I tried a simple seasoning of coarsely ground coriander, freshly grated black pepper and coarse salt. The coriander lends a citrusy scent and the coarse flakes from the spices add to the sense of crispness in the potatoes. What I like best about these potatoes is that you can boil them in advance, keep them chilled in your fridge, then peel and squash a few whenever you have a mouth to feed. Or a desire to use your meat pounder.

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Serves 4

1 pound fingerling (preferably) or baby white potatoes Ask a question about this ingredient

Salt Ask a question about this ingredient

4 plump garlic cloves Ask a question about this ingredient

Olive oil Ask a question about this ingredient

Freshly ground black pepper Ask a question about this ingredient

Coarse sea salt Ask a question about this ingredient

Either 2 teaspoons roughly ground coriander seeds or 1 teaspoon finely chopped fresh rosemary Ask a question about this ingredient

Place the potatoes in a large saucepan and cover with 2 inches of cold water. Generously salt the water. Place the pan over high heat, bring to a boil and cook at an active simmer until the potatoes are tender. Drain and let cool enough to handle.
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Peel the potatoes (you can skip this step if you find it too tedious). Using a meat pounder or the base of a small heavy saute pan, press down on the potatoes to flatten them, one at a time, until 1/4-inch thick. (You may need a spatula to lift them in one piece from your work surface; lay them on a baking sheet.) Flatten the garlic cloves also, leaving the skins on.
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Heat a large cast iron skillet over medium heat. Coat the base of the pan with a thick layer of olive oil. Add just enough squashed potatoes to fill the base of the pan. Tuck the garlic cloves in between the potatoes. Adjust the heat between medium and medium-low so the potatoes brown slowly. Let them sizzle away until nut brown, 5 to 8 minutes, then flip and brown the other side. (The garlic may cook more quickly, so keep an eye on it. Brown it on both sides, then transfer it to a serving platter.) When the potatoes are browned, transfer to the serving platter, and season with freshly ground black pepper, a little sea salt, and either the roughly ground coriander or rosemary. Repeat with the remaining potatoes.
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12 Comments on Squashed Potatoes

Jenna Kane added about 1 month ago

These were delish!!!!!! However, I boiled them approx 15 maybe 2p mins (reg size red potato) and didn't let them cool THAT long but when I mashed them, they didn't really smash, they crumbled. I had to use a spatula to get them into the pan and then let them cook enough to get a crust before I could flip.... what did I do wrong?

Amanda is a co-founder of Food52.

added about 1 month ago

Did you used fingerlings or baby whites? Just curious. I find that potatoes vary a lot depending on their age and source, and I wonder if yours happened to be dry. Another thought is that perhaps you smashed yours more thinly than I did and this made them crumbly. Either way, I'm sorry they weren't as cooperative as you'd hoped. But glad you liked them, and hope they turn out better next time!

cranberry added 3 months ago

Interestingly my friend makes a similar recipe except she also boils the garlic, then smashes it all like this recipe does, and drizzles with olive oil and browns in the oven. It's very tasty.

tbranscum328 added 4 months ago

Instead of using a skillet, I bake the smashed potatoes until crispy. Absolutely delicious!

Amanda is a co-founder of Food52.

added 4 months ago

Thanks for the tip!

Sagegreen added 10 months ago

These were so much fun to make. 'll have to remember this recipe to make during the academic year to work out any aggressions after those dreaded faculty meetings!

Amanda is a co-founder of Food52.

added 10 months ago

Ha! We should do a contest theme for stress-relieving recipes.

bella s.f. added 10 months ago

Amanda, where is the adorable meat pounder?

TONYB added 7 months ago

It's in the 2nd pic.

TONYB added 7 months ago

It's in the 2nd pic.