Crushed Yukon Gold Potatoes
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Martha Stewart Living, December 2006
- Prep Time 5 minutes
- Total Time 40 minutes
- Yield Serves 4
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Ingredients
- 1 pound baby Yukon gold potatoes (12 to 14)
- Coarse salt
- 2 tablespoons unsalted butter
- Freshly ground pepper
- 1 teaspoon coarsely chopped fresh flat-leaf parsley
Directions
- 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 to 15 minutes (depending on size); 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 to 5 minutes per side. Season with salt and pepper; sprinkle with parsley.
To speed this up, try the following:
1. Prick a few holes in 2" diam. unpeeled potatoes. Dampen,add salt and pepper. Wrap in paper towels.
2. Microwave on high for 2 to 3 minutes to partially cook.
3. Cool and place on cutting board. Press down on each with the bottom of a fry pan to form 1/2" thick pancakes.
4. Season as desired.
5. Heat an lightly oiled cast iron fry pan on BBQ grill.
6. Sear pancakes in fry pan to a golden brown.
7. Serve with sour cream and a nice steak or pork chop.