advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Crushed Yukon Gold Potatoes

  • Prep:
  • Total Time:
  • Servings: 4
Crushed Yukon Gold Potatoes

Photography: Sang An

Source: Martha Stewart Living, December 2006

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

  1. 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.

  2. 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.

Related Topics