Smashed Spring Potatoes
Serves 4

Inspiration

First let me just say that the idea of smashed potatoes is not new. It is however an absolutely wonderful way to cook spring white or red skinned new potatoes.

Hints

1. Instead of boiling the potatoes (mashed potatoes) I steam them skin-on in the microwave, using a flexible rubber steamer made for microwaves, set in a covered glass dish.
2. Smashed Potatoes are really versatile. They can be made with new or russet potatoes, cooked with skin on or off, fried with a crisp bottom and top crust, slightly creamed to hold pulled pork, reheated for breakfast, served with a poached egg and salsa, etc.; the possibilities are almost endless.

Ingredients

3# White or red skinned spring new potatoes, washed but not peeled
1/2 cup extra virgin olive oil
2 tbs. unsalted butter (or more olive oil) at room temperature
3 scallions, sliced diagonally
Salt and freshly ground pepper to taste

Procedure

1. Cut potatoes into quarters and steam until they are just easily pierced with a fork (6-8 minutes on high power in microwave or 15+ minutes in stove top steamer). Drain and transfer to a large mixing bowl.
2. Using a pastry blender or potato masher “smash” the potatoes until there are small chunks in an almost mashed base.
   

   Potatoes with Pastry Blender

3. Add the oil and butter, and mix with a fork until it is thoroughly mixed in. Add scallions and salt and pepper to taste. Either serve immediately or cover loosely with foil and keep warm in a 150º oven for no longer than 10 minutes.
   

   Cooked Smashed Potatoes

4. To Fry: After smashing the potatoes, add 2 tbs. oil and butter and mix with a fork until thoroughly blended. Add scallions and salt and pepper to taste. Heat 2 tbs. olive oil in a heavy skillet. Add smashed potatoes and fry until they are crisp on the bottom. Loosen the bottom crust with a spatula, and then put a dinner plate upside down over the top of the potatoes. Invert the potatoes onto the plate. Add remaining oil to the pan and reheat. Slide the potatoes, crust side up into the pan and fry until a crust is formed on the bottom of the potatoes. Serve immediately.
   

   Fried Smashed Potatoes

A Few Smashed Potato Variations

Smashed Potatoes With Ricotta, Poached Garlic and Basil
Gently “smash” steamed potatoes with a potato masher or pastry blender until they are broken up into bite size chunks.  Add ½ cup part skim ricotta cheese that has been processed into a smooth puree, 2 cloves minced garlic softened in ¼ cup milk, 2 tbs. minced fresh basil and ½ cup + 2 tbs. grated Parmesan cheese.  Mix all ingredients except 2 tbs. Parmesan with finished Smashed Potatoes. Heat in microwave or ovenproof dish sprinkle with remaining 2 tbs. Parmesan.

Herbed Smashed Potatoes
Add 2–3 tbs. chopped fresh herbs (Italian Parsley, Basil, Savory, Sage, Marjoram, Thyme etc.) just before serving.

Smashed Potatoes And Bacon
Fry 3 slices good bacon so that it is cooked through but not crisp. Remove from pan and drain on paper towel. Substitute bacon grease for the same amount of olive oil in original recipe. Cut bacon into 1/3” pieces. Add to finished potatoes after scallions.

Smashed Potatoes With Cream, Morels and Tarragon
Before preparing the potatoes, soak 1/2oz dried wild Morel mushrooms in 1 cup hot water for 30-40 minutes. Remove mushrooms from water (save it), drain and coarsely chop. Strain soaking water into a small saucepan. Add 1 tbs. chopped fresh tarragon leaves or 1 tsp. dried. Add 3 tbs. heavy cream and simmer for 3-4 minutes. Add chopped mushrooms and set aside.  Prepare smashed potatoes, adding mushrooms and sauce at the end. Serve immediately.

Fried Smashed Potatoes With Smoked Salmon and Poached Egg
½ – ¾ cup Fried Smashed Potatoes per serving.
If the potatoes are leftover and haven’t been fried, heat a heavy skillet over medium heat and fry following the steps above: To Fry. If they are leftover Fried Smashed Potatoes, reheat them in a heavy skillet adding 1 tbs. oil to pan for each side. While the potatoes are heating, heat hard smoked salmon (Lox style will not work as it is too soft a texture) (1oz. per serving) for 25 seconds in the microwave. Poach 1 egg per serving. Divide potatoes among preheated serving plates. Top with smoked salmon and top that with a poached egg. Serve with room temperature tomato salsa.