Hand Smashed Potatoes

Crispy fried potato rounds topped with cheddar cheese (optional).  The name is from the unique preparation method.  Potatoes are boiled until fork tender.  Drained and sliced into thick slices.  Smashed (or mashed) between both hands, battered in flour, and lightly fried.  Easy to make with a few ingredients.

If starch is a major concern, carefully consider the type of potato.   Red potatoes (excellent boiled or roasted), are lower in starch.  Russet and yukon gold potatoes (excellent mashed), are higher in starch.

It’s better to leave the skin on until after boiling  because the skin retains nutrients.  Peeled and cut potatoes quickly release starch.

 

 

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Hand Smashed Potatoes
Crispy fried potato rounds topped with cheddar cheese (optional). The name is from the unique preparation method. Potatoes are boiled until fork tender. Drained and sliced into thick slices. Smashed (or mashed) between both hands, battered in flour, and lightly fried. Easy to make with a few ingredients. Easy to make with a few ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time 30 minutes
Cook Time 25 minutes
Servings
rounds
Prep Time 30 minutes
Cook Time 25 minutes
Servings
rounds
Instructions
  1. Wash potatoes thoroughly. Do not peel. Place in saucepan cover with water plus one cup. Add 1 tablespoon of salt.
  2. Boil over high heat until fork tender. This will take 10 to 12 minutes. Drain. Rinse in cold water. Potatoes will be firm. They will soften a little more while frying.
  3. Slice into rounds (1/4" or thicker). Sprinkle both sides with salt and black pepper.
  4. Dip each round in beaten egg. Coat both sides with flour. Set aside.
  5. Pour vegetable oil into large frying pan. Warm over medium heat until sizzling hot (not smoking).
  6. Carefully place battered rounds into hot oil. Okay if sides touch. Fry 3 minutes or until golden brown on each side. Watch carefully to prevent burning.
  7. Serve warm or hot.