Yes, I’m definitely on a Cristina Ferrare kick this week. I’ve already made a couple things out of her Big Bowl of Love cookbook within the last few days, like Rigatoni with Broccoli & Chicken in an Olive Oil Sauce and Chunky Chocolate Raisin Walnut Cookies that were delicious! I can’t help it…every time I turn a page in the cookbook, I find something else that looks tasty and easy to make! I like her cookbook because it doesn’t have too many crazy and exotic things – I would say her recipes definitely appeal to a large audience.
I always try to make a complete balanced meal with a meat, a vegetable, and a starch so my husband and I definitely have potatoes quite a bit. So when I saw Cristina Ferrare’s Smashed Yukon Gold Potatoes, I knew they were exactly what I was looking for!
They are easy to make – just be sure that when it comes time for smashing, that you don’t press too hard or you will obliterate the potatoes (like I did my first try!)
Smashed Yukon Gold Potatoes
- About 6 small Yukon Gold Potaotes
- At least a quart of chicken stock (I used two 26oz containers of chicken stock, which was more than a quart – you basically will need enough to cover your potatoes completely in your pot).
- 1/4 cup canola oil
- A few springs of thyme, if desired
- Place your potatoes into a pot and pour in your chicken stock. Be sure to pour in enough to cover your potatoes.
- Bring the pot to a gentle boil and then continue boiling gently for 45 minutes.
- Test your potatoes with a fork to make sure they are tender and done cooking.
- Drain your potatoes.
- With the bottom of a glass, lightly press on each potato to flatten them slightly. The skin will break open and both sides will be flat. (Again – be sure not to press too hard or you will have mashed potatoes instead of smashed potatoes!)
- Heat a skillet for about 5 minutes and then add in your canola oil.
- Let the oil heat up for just a bit and then place your potatoes right into your pan.
- Fry the potatoes for four minutes on each side and then remove from your pan.
- Garnish with thyme before serving and add salt and pepper if you would like.