Jacques Pepin Smashed Potatoes (Potatoes Fondantes)

Huh. Looks Familiar.
I'd baked. I'd roasted. I'd fried. I'd grilled. I'd scalloped. I'd mashed. The noble potato and its many variations were wearing thin with me. I had, however, not yet smashed.

If you're looking for the exact Jacques Pepin method it's just a Google away but these are mighty fine. All I did differently was use fake chicken broth The skins come out crispy and the insides are seasoned and satisfying. Enjoy them as finished or topped with sour cream and chives.

Jacques Pepin Smashed Potatoes

Baby Yukon Gold Potatoes
Chicken Broth or Stock
Unsalted Butter (1 Tablespoon for every four potatoes)
2 Tablespoons Extra Virgin Olive Oil (You'll want to use the good stuff)
A sprig of rosemary
Dried parsley (or sour cream and chives)

1) Wash the potatoes and place into a deep, heavy-bottomed pan and cover in chicken broth or stock. Don't crowd them because you'll need the room once you've smashed them. Add the rosemary, butter,  and oil.
2) Simmer, covered, over medium heat until spuds are forkable. 20 minutes-ish.
3) Remove the lid and continue cooking until the liquid has evaporated. 5-ish minutes.
4) Gently smash the potatoes by pressing with the back of a large spoon until they just crack and brown on each side until skin is crispy.
5) Sprinkle with parsley or top with sour cream and chives.


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