Quick and Easy Pan Fried Smashed Potatoes

Smashed Potatoes - Final Product

Smashed Potatoes - Final Product

These pan-fried new potatoes are so quick and easy to make that you can served them any night of the week.  This recipe works well with leftover potatoes that have been refrigerated.

Ingredients:

  • 8 small red-skinned new potatoes, boiled until just tender – about 10 minutes
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 tsp fresh parsley, chopped

Directions:

  1. Placed a cooled potato on a piece of paper towel.

    Smashed Potatoes - Step 1

    Smashed Potatoes - Step 1

  2. Fold a second piece of paper towel over the potato.  Press down on the potato with the palm of your hand, causing the potato to flattened slightly.
    Smashed Potatoes - Step 2

    Smashed Potatoes - Step 2A

    Smashed Potatoes - Step 3

    Smashed Potatoes - Step 2B

  3. Add oil and butter to a large, non-stick frying pan over medium-high heat.  Place smashed potatoes in the pan in a single layer and pan-fry for 4 minutes on each side.

    Smashed Potatoes - Step 4

    Smashed Potatoes - Step 4

  4. Add parsley and serve.

2 Servings.

Locanda Verde – Italian Food Perfection

Photo by Immaculate Infatuation

Photo by Immaculate Infatuation

Outstanding – one word to describe the 5-month old Italian taverna in Robert DeNiro’s boutique hotel, the Greenwich Hotel.  Locanda Verde’s sublime food is attentively prepared by  Food and Wine Best New Chef award winner, Andrew Carmellini.

The well-appointed TriBeCa space is upscale, yet very warm.  The busy, large bar area is frequented by a crowd of beautiful people clearly there to see and be seen.  The bar vibe is upbeat and fun.

The star at Locanda Verde is the superbly-prepared food.  The menu features Cicchetti (amuse-bouches), antipasti to share among guests, pastas that are starter-sized and second, the main entrees.

The diners in our party wisely opted for the sheep’s milk ricotta served with perfectly grilled Italian rustic bread.  The ricotta is seasoned with superior olive oil, freshly cracked pepper, oregano, thyme and sea salt and might be the most perfect starter ever created.  Other smart starters are the lamb meatball sliders which are moist and flavorful and the cot chino sausage over crusting.

Some of the winning entrees are the pasta with wild game raga with fire did stardom, a sheep’s milk Italian cheese, and the braised veal cheeks over risotto Milanese.  These entrees will leave patrons talking about Locanda Verde for weeks.  Chef Carmellini clearly has mastered the art of using fresh, quality ingredients to produce outstanding, simple dishes with tons of flavor.

Desserts are inventive and feature some creative dishes such as the pistachio brown butter cake, the sweet corn budding and a nice assortment of gelatin.  Another end-of-meal option is a sampler of outstanding Italian cheeses.  Winners in this category are the Gorgonzola Cremificato, the Pecorino Ora Antico and the Salva Cremasco.  Cheeses are served with creamy honey, candied nuts and bread.

The wine list is completely Italian (in a great way) and features over 100 options, all under $100.  There are several solid picks by the glass, and on a recent visit, we opted for the Prosecco Valdobbiadene Drusian Brut NV as a nice pairing to the sheep’s milk ricotta starter.  About half of the wine list is under $50, and offers many outstanding options.  We selected the 2007 Vietti Barbera D’asti Tre Vigne and were pleasantly surprised by this young wine’s readiness.

Foodies and Italian wine lovers should not miss Locanda Verde. Won’t disappoint.

Prosecco Valdobbiadene Drusian

This extra dry Prosecco offers a creamy and almost ‘thick’ consistency with tons of green apple bouquet and citrusy notes.  This affordable wine is bold enough to be the star of festivities with its fruity nuances and could also be used to make sparkling wine-based cocktails.  The finish is clean and crisp.

2004 Segal’s Cabernet Sauvignon Special Reserve

Segal's Cabernet Sauvignon

Segal's Cabernet Sauvignon

I opened the bottle of 2004 Segal’s Cabernet Sauvignon Special Reserve a couple of hours prior to dinner, and when I first tasted it, I felt like it could improve from decanting for all the elements to come together.

After about 45 minutes in the decanter, I found the beautifully dark wine to be rich, spicy and full of bold red current flavors.

We enjoyed the well-priced wine with grilled filet mignon kabobs, basmati rice and a four pepper sauce, enhanced by a splash of the Segal’s.  I feel the meal was a worthy pairing to the well-balanced oak and tannins of this pleasant wine.

2007 Vietti Barbera D'asti Tre Vigne

2007 Vietti Barbera D'asti Tre Vigne

2007 Vietti Barbera D'asti Tre Vigne

This young wine shows a beautiful purple, ruby color in the glass and offers a nice mouthful of ripe cherry and fresh berries.  The tannins are soft on this medium-bodied wine, and there’s a nice level of acidity making the Vietti Barbera D’Asti perfect for pairing with food.  Could benefit from a few years in the bottle, but can be enjoyed right away.