Crispy Smashed Fried Potatoes
While I love serving these as an elevated appetizer or side dish for holiday gatherings like Christmas or New Years Eve. They can also be paired with a perfectly seared steak, roasted chicken or an accompaniment to brunch. The key to these potatoes is boiling them until they are tender first (rather than baking) then smashing and pan frying them. They are light and fluffy on the inside and crispy on the outside. The fresh herbs add a great flavor to complement the creamy crème fraîche, caviar and roe.
Crispy Smashed Fried Potatoes
Table of contents
Key Ingredients in This Recipe
- Potatoes – I use fingerling potatoes in this recipe. They are small, oblong potatoes that are particularly well-suited for roasting or frying. In this recipe I first boil them until tender then dry then before they are fried in a pan until crispy.
- Crème fraîche – Serving these potatoes with crème fraîche makes for a creamy contrast to the crispy potatoes. If you can’t find creme fraîche, substitute with sour cream.
- Caviar and roe – Topping the potatoes with roe elevates them for special occasions like holidays. They can be omitted if desired though they add a salty touch to the dish. I use a combination of both caviar and salmon roe for a mix of colors though one or the other can be used.
How to Make Crispy Smashed Fried Potatoes
- Boil the potatoes. Add the potatoes to a large saucepan or large pot, cover with water by 1-inch and bring the water to a boil. Cook until fork tender, about 15 minutes. Drain and let the potatoes completely dry.
- Smash potatoes. Heat a large cast iron pan over medium heat, add the olive oil and heat through. Working in batches if needed, add the potatoes in a single layer. Using the flat side of a spatula, press down and smash them. Season to taste with salt and pepper then add the garlic to the pan.
- Fry the potatoes. Fry the potatoes until the outside is crispy, about 3 minutes. Use a spatula to carefully flip the potatoes and continue to fry on the other side until golden brown, about an additional 2 minutes.
- Serve. Remove to a serving platter and top with creme fraiche, caviar, roe, chives and dill. Serve immediately.
Tips and Tricks for This Recipe
Swaps and Substitutions
- Omit the caviar and/ or roe if desired.
- The chives can be swapped with thinly sliced green onion.
- If you cannot find crème fraîche, sour cream makes a good substitute.
- Other small, waxy potatoes like new potatoes, baby potatoes or Yukon gold potatoes can be used in place of the fingerling potatoes. Note that larger potatoes may take longer to cook.
How to Prep this Recipe in Advance
The potatoes can be boiled up to a day in advance then stored refrigerated in an airtight container until ready to finish the recipe and serve (up to 2 days in advance). Smash continue with as directed in the rest of the recipe below.
Other Recipes to Try
If you enjoy this crispy smashed potatoes recipe, I recommend checking out some of these potato preparations and share your thoughts on Instagram:
Crispy Smashed Fried Potatoes
Ingredients:
- 1½ pounds fingerling potatoes
- ¼ cup extra-virgin olive oil
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 3 cloves garlic, smashed
- ¼ cup creme fraiche
- 1 ounce caviar
- 1 ounce salmon roe
- 2 teaspoons diced chives
- 1 teaspoon fresh dill
Instructions:
- Add the potatoes to a large saucepan, cover with water by 1-inch and bring the water to a boil. Cook until fork tender, about 15 minutes. Drain and let the potatoes completely dry.
- Heat a large cast iron pan over medium heat, add the olive oil and heat through. Working in batches if needed. Add the potatoes using the flat side of a spatula to press down and smash them. Season with salt and pepper then add the garlic to the pan.
- Fry the potatoes until the outside is crispy, about 3 minutes. Use a spatula to carefully flip the potatoes and continue to fry on the other side until golden brown, about an additional 2 minutes.
- Remove to a serving platter and top with creme fraiche, caviar, roe, chives and dill. Serve immediately.
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