CRISPY SEMISMASHED NEW POTATOES The idea for this dish came from one of my wife’s favorite foods: deep-fried plantains To make the Colombian dish of patacones, you deep-fry plantains until soft, then smash ’em into disks and fry them again Works for plantains, why not potatoes? The first time I made these potatoes, my wife walked in, took one look at what I was doing, and said, “You’re making patacones out of potatoes? Weirdo.” Of course, she ate every last one The key to these potatoes is the same as with my crisp roast potatoes, but it’s even easier and takes place 100 percent on the stovetop Rather than frying them the way you would with plantains, I start by boiling new potatoes (you can use any color or variety) in their skins until completely tender Then it’s a simple matter of smashing them with a skillet so their guts start to spill out (the better to crisp!) and browning them in hot fat until crisp They come out as crisp as French fries and incredibly creamy and flavorful within SERVES 4 TO 6 1ẵ pounds new potatoes, scrubbed Kosher salt ẳ cup vegetable or canola oil or duck fat 2 tablespoons chopped fresh chives, parsley, or other herbs Freshly ground black pepper Place the potatoes in a large saucepan and cover with cold water by 1 inch Season heavily with salt Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are cooked through, about 20 minutes Drain and let cool slightly Adjust an oven rack to the middle position and preheat the oven to 250°F Place one potato on a cutting board and, using the bottom of a skillet, smash it gently to a thickness of about ½ inch Use a spatula to scrape the ... 2 tablespoons chopped fresh chives, parsley, or other herbs Freshly ground black pepper Place the potatoes in a large saucepan and cover with cold water by 1 inch Season heavily with salt Bring to a boil over high heat, then reduce the heat and simmer until... boil over high heat, then reduce the heat and simmer until the potatoes are cooked through, about 20 minutes Drain and let cool slightly Adjust an oven rack to the middle position and preheat the oven to 250°F Place one potato... Place one potato on a cutting board and, using the bottom of a skillet, smash it gently to a thickness of about ½ inch Use a spatula to scrape the