Susan Feniger's "Smashed" Potatoes - AmericaNowNews.com

Susan Feniger's "Smashed" Potatoes

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As promised, here is a recipe from Chef Susan Feniger. For this segment she's sharing her Smashed Potatoes recipe...

Smashed Potatoes Recipe

Serves 6

2 tablespoons chicken, duck, or pork fat or extra virgin olive oil

1 1/2 pounds fingerling potatoes

Salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter

1/2 cup crema, crème fraîche, or sour cream

Heat fat or oil in a cast iron skillet over high heat.  Cook the potatoes whole, turning frequently, until evenly browned and fork tender through to the center, about 10 to 15 minutes.  Transfer to paper towels to drain.

When cool enough to handle, place a kitchen towel over the potatoes and crush them gently with the palms of your hands.  Sprinkle with salt and pepper and return smashed potatoes to the skillet.  Fry in the butter until golden on both sides.

Garnish with crema, crème fraîche, or sour cream and serve immediately.

Copyright © 2012, Mary Sue Milliken and Susan Feniger, www.bordergrill.com

Copyright 2013 America Now. All rights reserved.

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