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Crushed Yukon Gold Potatoes

  • prep: 5 mins
    total time: 40 mins
  • servings: 4

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. Step 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. Step 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.

Source
Martha Stewart Living, December 2006

Reviews (1)

  • 28 Sep, 2011

    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.