Smashed Upstate Abundance Potatoes with Chili Oil
1 pound Upstate Abundance potatoes (about 8 potatoes)
1/4 cup olive oil
Chili oil (recipe below)
Salt and pepper
1 cup roughly chopped fresh herbs for garnish (parsley, tarragon, chervil and chives are great)
- Place the potatoes in a medium pot and fill with cold water. Add a generous amount of salt (think: seawater).
- Bring water to a boil over medium-high heat and cook for 30 minutes, until fork tender. Drain and allow to cool slightly.
- Using the back of a metal spatula, gently but firmly flatten the potatoes on a cutting board. Don’t overdo it – just enough to flatten them slightly without the potatoes falling apart.
- Heat the olive oil in a large cast iron skillet or heavy sauté pan over medium heat.
- Using a spatula, carefully transfer the potatoes to the pan. Fry for about 3 minutes per side, turning them gently.
- When lightly golden brown, transfer to a plate. Drizzle with chili oil and season with coarse salt. Garnish with herbs.
For the Chili Oil:
1/4 cup smoked paprika
1/4 cup sweet paprika
2 tablespoons Aleppo pepper
1 tablespoon red pepper flakes
1/8 teaspoon cayenne pepper
2 cups vegetable oil
1/4 teaspoon salt
- Place the spices in a small saucepot. Gently warm over a medium flame, being careful not to scorch or burn the spices. Add the oil and salt and bring just to a simmer.
- Immediately remove from the heat and allow to cool in the pot. Let sit for 2 hours and then strain through a coffee filter into a sanitized glass jar. Chili oil will keep, sealed and refrigerated, for up to 6 months.