There are few things more delicious than Fried New Garden Potatoes cooked in a cast iron skillet until they are crunchy and dark golden brown. Smash them for a trendy way to serve.
Gather the ingredients so that you have everything close at hand.
Clean and wash the skins of new garden potatoes.
Place in a medium saucepan and cover with water. Bring to a boil, and cook covered, with lid slightly ajar for 10-12 minutes until potatoes are starting to get tender. Drain completely of water.
Allow potatoes to cool slightly. Slice in half or quarter, depending on their size.If you want to "smash" the potatoes, you may opt to leave the potatoes whole, which allows for better smashing.
Heat a large skillet (cast iron works well) with vegetable oil. Place drained potatoes in hot oil and fry on all sides until brown and crispy. This may take 20-25 minutes.
At this point, you may smash them with a spatula or potato masher, if desired.
Season with kosher salt and freshly ground black pepper. Serve hot. Serves 4-6.
Notes
BAKED VERSION: To bake the new potatoes, simply prepare the potatoes as instructed and place the sliced potatoes in a large bowl. Pour 1/4+ cup vegetable oil over them and season with salt and pepper. Stir to coat well.Spread potatoes over a baking sheet covered in aluminum foil that has been coated with cooking spray. Bake in 425 degree oven (convection, if you have that option) for 20-25 minutes, turning once or twice, until sides are nicely browned.