Stuart Borken and I have been writing back and forth for almost a decade now, and he has very kindly shared a number of his recipes with us. He says these Crushed Yukon Gold potatoes are something so basic he can't imagine anyone trying to claim them, but this is the first time I've come across them, and I can't but attribute them to him. So here they are, a "simple peasant-like dish of rustic appearance and production, which makes for a terrific vegetable course."
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
- 1 Pound (500 g) Yukon gold potatoes or new small red potatoes
- Kosher salt
- 3 tablespoons unsalted butter
- Freshly ground pepper
- 1 teaspoon chopped Italian flat leaf parsley
Preparation:
Cover potatoes with cold water in a medium saucepan. Bring to a boil over high heat; add 1 tablespoon salt. Reduce heat to medium-high, and simmer until potatoes are just tender when pierced with a fork, 10-15 minutes; remove potatoes as they are done. Drain, and let cool slightly, about 5 minutes.Place potatoes on a cutting board. Lightly crush potatoes with the side of a large knife or your palm. Melt butter in a large skillet over medium-high heat. Add potatoes, and cook, flipping once, until crisp and golden brown, 4-5 minutes per side. Season with salt and pepper; sprinkle with parsley.
Serve along side anything in the meat family.
