Bake, Smash, Then Sautè for a Crispy-Creamy Spud
I had some Yukon golds aging on me, so I tossed them in a low oven until the skins got crispy. Then I flattened them with a water glass. Finally I sautéed them in some chicken fat and baking soda to produce a dark, crusty and pillowy spud. It’s all very intuitive and oh-so tasty!
INGREDIENTS:
- Yukon golds – 1 LB
- chicken fat – 1/4 cup, [or other lipid of choice]
- baking soda – 1/4 tsp
- garlic powder – 1/2 tsp
- salt & pepper
- malt vinegar – serve at the table
INSTRUCTIONS:
- Bake the potatoes at 300º for about an hour—temperature to 205º or so
- Add fat and baking soda to a skillet and heat on medium
- Use a water glass and gently press down on each potato to crack them open, to about 1/2 inch thick
- Add the potatoes to the skillet and coat both sides
- Leave them untouched and partially cover for 3 minutes—to form a crust, then flip and partially cover for another 3 minutes
- Season generously with salt and pepper
- Serve hot with malt vinegar
Recipe by B. Hettig
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