Smashed and Pan Fried Baby Potatoes
From Happy Birthday, Julia Child on August 14, 2019.
2½ lbs small Yukon Gold potatoes (or similar waxy potatoes)
½ cup olive oil
Freshly ground black pepper
Place potatoes in a large saucepan and cover with cold water. Season water liberally with salt. Heat over high heat until the water boils. Reduce heat and allow to simmer until the potatoes are fork tender. Drain and set aside.
When cooled, press down on each potato with the heel of your hand to flatten it to a thickness of about ½” keeping them as intact as possible.
Heat oil in a heavy sauté pan over medium-high heat until it shimmers. Place potatoes in pan, then lower heat to medium-low and cook, turning once, until golden brown. Season generously with salt and pepper.