Smashed Potatoes. Not mashed. Cooked whole, smashed to flatten and crack, then seared on a pan to crisp up. It is our favorite way to have a good potato, and that’s saying a lot considering how much comfort and love we have for the almighty tuber.
Smashed potatoes have been around for quite a while, but for us our exposure and love of smashed potatoes comes from some of our favorite ladies in the kitchen. Cristina Ferrare fixed us up a batch for her cookbook we photographed, A Big Bowl of Love. Then made them again for the cover shoot party and somehow managed to stay gorgeous and camera ready for us while fixing up a feast for 25 people. That day it was a battle between Diane and Jen (who was so gracious to assist with the cover shoot) over who could eat more of Cristina’s smashed potatoes. They are goooood!
The next smashed potato adoration source was from LA’s restaurant maven, Nancy Silverton. Every restaurant Nancy throws her heart into is nothing short of amazing. Previous of Campanile and LA Brea Bakery fame, and currently mastering Mozza, there isn’t a restauranteur who impresses us more than Nancy. Her balance between being a tough, intelligent woman combined with her warm, nurturing love shows through in every project she embraces. Several of the best meals of our lives have been at the hands of this amazing cook. And her smashed fingerling potatoes served up at Mozza are nothing short of divine.
Diane and I were playing around with recipes to serve up for Thanksgiving and thought of these two ladies and their smashed potatoes. We decided to do our own twist on it and make a curried smashed potato. Highly addicting, we may have to break tradition and not make our Potatoes Au Gratin this year and make these instead. Or maybe just make both.
Yield: Serves 4-6
We like using fingerling potatoes the most for this recipe, but any small potato will work nicely (Baby Reds, Baby Yukons, etc.)