Crushed Yukon Gold Potatoes
This two-step cooking process ensures a crispy potato skin.
- Total Time:
- Servings: 4
Photography: Sang An
Source: Martha Stewart Living, December 2006
- 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
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.