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Crushed Yukon Gold Potatoes


This two-step cooking process ensures a crispy potato skin.

  • Prep:
  • 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


  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.

Reviews Add a comment

  • faysx2
    20 MAR, 2015
    Been making these for years-got the idea from Rachael Ray. They are just plain dangerous they are so good.