The Edmond Sun

Food

October 1, 2012

When smashed fried potatoes call your name, why fight it?

McClatchy — Take everything you love about a French fry — that crisp, golden-brown crust enveloping an oh, so fluffy interior — and flatten it.

In fact, go ahead and smash it.

Lately, I’ve been frying up smashed potatoes, and they’re everything I could want in a French fry and more. Each bite is like a tiny taste of culinary nirvana: crunchy yet delicate, full of flavor. Not to mention, smashed fries are the perfect width for dipping into your favorite sauce.

And they’re so simple to make. Boil a batch of small new potatoes, then carefully smash them with a fork. Pan-fry them in a shallow layer of oil just until the outer layer is richly golden, then gently lift them out, careful to remove any leftover crispy bits from the oil as well. (Aren’t the crispy bits at the bottom always the best part?)

You’ll probably be tempted to eat them straight out of the frying oil, but spare your fingers and taste buds the burn. Give the fries a minute or two to cool on a rack, enough time to sprinkle them with a little salt as you admire their rustic beauty. Then dig in.

In case you were wondering, this is not a healthful dish. So go ahead and embrace your creation. Gild the lily.

Start with a cool ranch dipping sauce. Rich and creamy, it’s garlicky but tamed somewhat by a little vinegar and spice. A handful of chopped fresh herbs help to round out the harmony.

TRICKS TO THE PERFECT SMASH

Here’s how you make smashed fries.

Use a fork to smash, instead of something flat. A fork will give the potatoes a more textured surface — ridges and valleys — and those little crispy bits.

You can boil the potatoes up to a few days in advance, then refrigerate them until you’re ready to fry (perfect when planning ahead for company).

A neutral oil — canola, vegetable or peanut — works just fine for frying, bringing out the rich flavor of the potatoes themselves. But feel free to be inventive. Lard is magical, and bacon fat is downright divine (surely, you have some lying around). And if you can find duck fat, I promise you’ll never want to fry in any other fat again. It’s the frying fat of the gods.

Text Only
Food
  • oil infographic[1].png Easy on the coconut oil

    These days, it seems like coconut oil is soaking up credit for its positive affect on a wide range of health conditions. But, still developing science around the popular oil tells a little different story.
    “We know all saturated fats are not created equally, but there’s no evidence that coconut oil is better or healthier than other vegetable oils,” said Janice Hermann, Oklahoma State University Cooperative Extension nutrition specialist.

    April 16, 2014 1 Photo

  • brisket2.jpg Food Network show visits Guthrie for ’89er Days

    Guthrie’s annual ’89er Days Celebration provides a variety of activities for people to enjoy including a carnival, rodeo, parade and lots of food vendors.
    This year, visitors at the 84th annual event, which runs Tuesday through Saturday, will notice an added bonus when a film crew from the new television series “Carnival Eats” will be in town filming for its inaugural episode.

    April 15, 2014 1 Photo

  • Salads Spring is for salads, but make healthy choices of ingredients

    Whether you want to enjoy a salad at your favorite restaurant, breeze through a salad bar for a quick and nutritious lunch, or stock your fridge and pantry so you can make a bountiful salad at home, one thing is for sure: Now is the time to do it.
    While much of the U.S. is at least a few weeks away from harvesting local lettuce, our appetites — oh, really, our very souls — are ready to put the long cold winter behind us and put the stock pot in a dark closet.

    April 14, 2014 1 Photo

  • Easter eggs The hottest Easter egg shades and styles with food color

    This season’s Easter eggs are getting a makeover with a wide variety of must-have spring colors and designs. McCormick is offering new color palettes and dyeing techniques, including a painting method that achieves a watercolor effect. These Easter eggs will look too good to hide in baskets — so put them front-and-center in your seasonal décor.
    “With our new colors and design tips, it’s easy to make fashionable Easter eggs. Plus, it’s fun to experiment with different color combinations you can’t get from a kit — like our take on Radiant Orchid, the Pantone® color of the year,” said Mary Beth Harrington of the McCormick Kitchens.

    April 7, 2014 1 Photo

  • Get a taste of George Washington’s Peach Brandy

    Everything is just peachy at the George Washington Distillery in Mount Vernon, Va.
    The historic distillery and museum, open from April until October each year, will offer peach brandy for sale beginning April 1, with the recipe straight from the 18th century records and distilling methods of Washington himself.

    April 7, 2014

  • Magnetic board a nifty new way to keep knives

    The magnetic board is not a new idea, but there’s a new version on the market that’s worth a look.

    April 7, 2014

  • Trading a desk job for one in the vineyards

    Finding Shane Finley was easy.
    Via email, we planned to meet for lunch at Bourbon Steak in Washington, D.C., a restaurant that’s housed at the Four Seasons. While the steakhouse is known for having one of the best wine lists in the city, it’s typically filled with tee-totaling lobbyists and power brokers during the day. So when I spotted a redheaded 30-something with unkempt hair wearing jeans and an untucked flannel, I figured it was Shane.
    I was right.

    April 7, 2014

  • Food Delectable dessert indulgences

    Dessert is an indulgence, and when you delight in the taste, texture and aroma of a decadent sweet treat, you savor every bite. It is easy to get lost in the flavor and fragrance of rich chocolate or creamy caramel.

    February 10, 2014 1 Photo

  • Pears 1 Simple weeknight suppers with pears

    “Hectic family schedules don’t have to get in the way of serving up tasty and healthy weeknight dinners,” explains leading nutrition expert, cookbook author and television star Ellie Krieger, author of “Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less.”

    February 3, 2014 3 Photos

  • pm_the biggest loser.jpg Edmond’s ‘Biggest Loser’ moves to final round

    Edmond’s David Brown has reached one more plateau in his quest to lose weight. Tuesday the announcement was made that he had made it to the final three in The Biggest Loser contest.
    The season’s three finalists who will weigh-in for the $250,000 grand prize and the title of “The Biggest Loser” during next week’s live finale broadcast include: Brown, a 43-year-old construction company project manager and phone company social commerce leader, Bobby Saleem, a 28-year-old attorney from Chicago, Ill.; and Rachel Frederickon, a 24-year-old voice-over artist from Los Angeles, Calif.  
    In the end, Rachel finished in first place with a time of one hour and 32 minutes in the Triathlon. She was immune from elimination at the upcoming weigh-in. Brown finished second.
    Brown said the most nerve wracking part was the weigh-in because he always weighed in last.
     Brown said the hardest work he did was emotional. “From week to week I was having to confront and overcome different fears,” Brown said. “I was pushing myself every day to the utmost limits. When you are at the end of your rope physically you have to deal with your emotions. I was journaling and praying a lot.”

    January 29, 2014 1 Photo