Have you noticed that whenever people are around fresh, beautiful produce, the conversation invariably turns to cooking? We have! On this page we will occasionally share some of our favorite recipes using the vegetables and fruits that can be found here at Phoenix Orchard.
We have shared the following recipe using the tiny, red creamer potatoes that can be found at the orchard market with several customers and have received great feedback. So, we thought we'd post it here for all to enjoy! Be sure to make a little more than you think you'll need to serve your guests or family, as they have a tendency to disappear before they even hit the table!
FLAT FRIED POTATOES
- Small red creamer potatoes (as many as you think you'll need)
- One tablespoon salt
- Vegetable oil
Scrub the potatoes clean and place in a large saucepan with enough water to cover the potatoes by two inches. Add a tablespoon of salt and boil the potatoes until they are just tender, about 20 minutes. Take care not to overcook them as the skins will burst and allow the potatoes to absorb too much water to brown properly.
Drain the potatoes in a strainer, then pour them out onto a clean kitchen towel in a single layer to dry and cool. It should take about 10 minutes for them to cool enough to continue. Add about a quarter of an inch of vegetable oil to a cast iron or non-stick skillet and heat to medium. Using the heel of your hand, gently press down on each potato until they are flattened, but still intact (you can also use the flat bottom of a glass). The skin will burst, exposing some of the flesh of the potato. There are always a few in each batch that fall apart and refuse to cooperate, so don't be discouraged!
Place a single layer of potatoes into the skillet (don't crowd them so you can turn them easily) and cook over medium heat until browned, about 6-8 minutes. You want the skin to become crisp and the exposed parts of the potato to get crunchy, so turn down the heat if necessary. Turn them over and cook until the second side is done. Briefly drain them on paper towels. If you still have more potatoes to fry, you can place the cooked potatoes in a warm oven (175ยบ or so) on a cookie sheet. WARNING: this is when the fried potatoes can mysteriously start to disappear, so be vigilant! Add a little more oil to the skillet as needed for each new batch.
You can sprinkle them with a little coarse salt and chopped parsley or chives just before serving. We love all the different textures in these potatoes! The crispy skin, the hard, crunchy potato and the creamy insides. Enjoy!
