Recipe: Smashed and Seared Potatoes
Print RecipeIngredients
1 pound baby Yukon gold or fingerling potatoes
Salt and freshly ground pepper
Olive oil
Tools
Resources
The Field Method for Cast Iron Care
Instructions
Place the potatoes in a saucepan and add enough water to cover by 2 inches. Season the water with a couple generous pinches of salt. Bring the water to a boil over high heat, then reduce the heat and simmer the potatoes until very tender when pierced with a knife, 7 to 10 minutes. Drain the potatoes and let sit until cool enough to handle (at this point, the potatoes can be refrigerated for up to 24 hours).
Transfer the potatoes to a work surface and gently flatten each into a round (we use the lid of a deli container or the bottom of a measuring cup). Some of the potatoes might break into pieces; this is fine.
Heat a No.9 Field Griddle (or No.10 or larger Field Skillet) over medium heat and add enough olive oil to coat the bottom of the pan. Add the potatoes in a single layer and season with salt and pepper. Cook until the potatoes are golden brown on the bottom, 5 to 7 minutes. Carefully turn the potatoes over, season with salt and pepper, and repeat on the other side, adding more oil as needed to keep the bottom of the skillet coated
Top the potatoes with your desired toppings (if any) and serve.
Seasoning Rating: Better
Use plenty of oil to cook the potatoes, and your skillet will thank you for it.
Seasoning Ratings:
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
