Shallow fry · Beginner
Crispy smashed potatoes
Craggy edges, soft centers, and plenty of room for salt.
Illustrative AI-generated food image; see our editorial standards.Let's make it.
- Simmer potatoes in salted water until a knife slides in easily. Drain and let steam dry.
- Gently flatten each potato with the base of a glass; keep the pieces mostly intact.
- Heat oil in a wide skillet over medium-high heat. Add potatoes in a single layer without crowding.
- Cook without moving until the undersides are crisp, then turn once and brown the second side. Season and add herbs.
The little thing that matters
Dry surfaces brown faster. A short rest after boiling does more than adding extra oil.
For meat and seafood, use a food thermometer and current authoritative guidance to verify safe doneness. Keep water away from hot oil.
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