Crisp edges and soft centers
Flat Top Smashed Potatoes with Lemon and Parsley
Boil small potatoes until tender, let the surfaces dry and press them into rough little disks. A hot flat top browns the broken edges before a clean parsley and lemon finish.
- Makes
- 2 side portions from 12 ounces potatoes
- Preparation
- About 10 minutes
- Cooking or chilling
- About 15 to 20 minutes boiling, then 10 to 14 minutes browning
Get everything ready
Ingredients
2 side portions from 12 ounces potatoes
What you need
Saucepan, colander, flat top, sturdy spatula and a flat bottomed cup.
Time to cook
Method
Cook the potatoes through
Put the potatoes in a saucepan and add cold water to cover by an inch. Add ¼ teaspoon of the salt. Bring to a boil, then simmer about 15 to 20 minutes until a small knife slides through the center without resistance.
Drain and flatten
Drain well and leave in the colander 5 minutes so steam escapes. On a board, gently press each potato with the bottom of a cup until roughly ½ inch thick. Keep the pieces together as much as possible.
Brown on the flat top
Heat the flat top to medium high, following its directions. Spread the oil over a cooking area large enough for one uncrowded layer. Add the potatoes and cook about 5 to 7 minutes per side, turning once with a sturdy spatula when the underside has a golden crust.
Make the finish
Mix the parsley, lemon zest, juice and garlic in a small bowl. Move the browned potatoes to a serving dish. Sprinkle with the remaining ¼ teaspoon salt and the pepper, then spoon over the parsley mixture.
Before you make it
Do the boiling first
The griddle browns the potatoes rather than cooking a raw center. Count the boiling and drying time in the meal plan.
A crisp surface needs space
For extra batches, keep each batch in a single layer. Crowded potatoes steam and break when turned. The planner treats the full 12 ounce batch as two side portions.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
Read spatula and heat protection guidance. Keep the herb mixture in a clean bowl away from any raw meat preparation.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.