Smashed and Fried Potatoes

Smashed and Fried Potatoes
Staff Writer
Smashed and Fried Potatoes
Wild Olive

Smashed and Fried Potatoes

If you've never had potatoes this way before, you've been missing out. This delicious side dish of potatoes served with a flavorful garlic aioli is a popular menu item at Wild Olive in Charleston, S.C.

4
Servings
535
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Pounds Yukon Gold potatoes
  • 1 Pound coarse kosher salt
  • 2 quarts peanut oil
  • 1/2 Cup garlic aïoli
  • 1 bunch scallions, green parts only, sliced thinly
  • 1/2 Cup shaved Parmesan
  • Salt and pepper, to taste

Directions

Preheat the oven to 350 degrees.

Place the potatoes on a cookie sheet and cover in the coarse kosher salt. Bake until a knife pierces the center of a potato easily, about 1 hour. Remove from the oven, let cool, and remove from the salt. On a work surface, smash the potatoes with the palms of your hands and set aside.

In an 8-quart saucepot, heat the peanut oil to 375 degrees and line a plate with paper towels. Fry the potatoes until dark golden brown, about 6-7 minutes. Place the potatoes on the paper towel to remove any excess oil. 

Transfer the potatoes to a large mixing bowl. Add the aïoli, scallions, and Parmesan, and season with salt and pepper, to taste. Toss the potatoes until well mixed, taking care not to break up the potatoes. Serve immediately to ensure crispiness.

Nutritional Facts

Total Fat
26g
37%
Sugar
14g
16%
Saturated Fat
8g
33%
Cholesterol
148mg
49%
Carbohydrate, by difference
27g
21%
Protein
48g
100%
Vitamin A, RAE
27µg
4%
Vitamin B-12
4µg
100%
Vitamin C, total ascorbic acid
4mg
5%
Calcium, Ca
100mg
10%
Fiber, total dietary
7g
28%
Folate, total
16µg
4%
Iron, Fe
5mg
28%
Magnesium, Mg
35mg
11%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
309mg
44%
Selenium, Se
24µg
44%
Sodium, Na
801mg
53%
Water
100g
4%
Zinc, Zn
7mg
88%

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.