These twice-cooked potatoes are simmered in water until tender, then gently smashed and seared on a griddle until nicely crisped. Serve alongside our quick-brined pork chops (see related recipe at left).
- 1 1/2 lb. red potatoes, each about 2 inches in diameter
- Kosher salt, to taste
- 3 Tbs. olive oil
- Freshly ground pepper, to taste
Put the potatoes in a large pot and add water to cover by 2 inches. Season the water with salt. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced, 8 to 10 minutes. Drain well in a colander. Transfer the potatoes to a towel-lined baking sheet and let cool. Using the smooth side of a meat tenderizer or a potato masher, carefully smash each potato to about 1/2-inch thickness.
Place the griddle plates on both sides of a Cuisinart Elite Griddler and preheat to 450°F.
Drizzle the smashed potatoes with the olive oil and season with salt and pepper. Working in batches, cook the potatoes on the griddle, turning once, until golden and crisp, 2 to 3 minutes per side. Serve immediately. Serves 6.