Shallow fry · Beginner
Crispy smashed potatoes
Craggy edges, soft centers, and plenty of room for salt.
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Let's make it.
- Simmer potatoes in salted water until a knife slides into the center easily, but the potatoes still hold together. Drain and let steam dry until the surfaces look matte.
- Gently flatten each potato with the base of a glass; aim for an even thickness and keep the pieces mostly intact so they are easier to turn.
- Heat oil in a wide skillet over medium-high heat. Add potatoes in a single layer without crowding; work in batches if needed.
- Cook without moving until the undersides release and turn crisp, then turn once and brown the second side. Season and add herbs while hot.
The little thing that matters
Dry surfaces brown faster. If the pan is crowded, trapped steam softens the crust, so use a second batch instead of adding more oil.
For meat and seafood, use a food thermometer and the current safe minimum temperature chart to verify doneness. Keep water away from hot oil.
Compare pan, shallow and deep frying
On the fry chart: hash browns at Medium-high heat, latkes at 375–400°F (190–205°C). See every food.
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