I’ve left you for so long, I decided that my first recipe back better be killer. THIS recipe deserves all the praise. It may stop your heart, because it certainly isn’t healthy, but it is delicious.
Yes, it’s another NY Times Cooking recipe. Have you subscribed yet? You may want to after you try: “Crisp Smashed Potatoes with Fried Onions and Parsley”. Yes, it is as good as the title suggests… I mean, if you like potatoes, fried onions, and parsley.
Start by steaming 1.25lb of tiny potatoes. Steaming, you ask? I know. I thought it was weird too, but it worked well with these teeny tiny potatoes. You’ll require a couple inches of water and a steaming basket, if you’re not familiar with this method. [If you don’t have a steaming basket, boil them. It’s fine!] It’ll take about 10 minutes to soften the potatoes by steaming. They need to be soft enough for a fork to be easily inserted.
When they’re nicely softened, remove them from the pot and let them cool slightly. Using a spoon or potato masher, lightly smash the potatoes so that the interior is exposed. You don’t want to mash or crush ’em.
In a large frying pan, add some bacon grease (if you grew up in an Irish house and keep that stuff kicking around). Olive oil will do just fine, if you don’t have bacon grease. Warm your pan over medium heat and add the potatoes in a single layer. Season with kosher salt and pepper. Cook until nicely browned then set aside on a platter or serving bowl.
Return to your frying pan and add a couple tablespoons of butter. Once it’s melted and foaming, add 1/2 small yellow onion thinly sliced into rings. Season the onion rings with kosher salt and pepper. Continue to cook until nicely browned and crispy looking. They’ll take a few minutes. Add 1/2 tsp of red pepper flakes and then pour your seasoned onion rings on top of the potatoes. Top it all off with 1/4cup of chopped fresh parsley.
Not the healthiest of choices, but AMAZING. SO TASTY.
I’d even say it barely registers on the hassle scale, if it weren’t for the washing up required.