Butter-Fried Smashed Petite Gold Potatoes

Petite potatoes have thin skins and creamy texture, making them deliciously inviting—and quick-cooking. Simply steaming or boiling the potatoes and serving them with a little butter or lemon drizzle is a great way to enjoy these bite-sized spuds. But one easy, extra step takes a common potato side dish to an especially appealing level.

The small size and tenderness of petite potatoes mean they’ll mash easily with light pressure—and without falling apart. I chose to steam them in this recipe because it’s a gentler preparation than boiling. (And any broken skin isn't penetrated with water.)

Petite Gold Potatoes

Lightly mashing the cooked, whole potatoes to about one-half-inch thickness gets them ready to fry quickly in butter with nothing more than a little salt and pepper. But the result is much more than common cooked or fried potatoes—with only two ingredients and seasoning.

Serves 3-4

Ingredients

• 12 petite gold potatoes (about 1-inch diameter)
• sea salt
• freshly ground black pepper
• 1-1/2 tbsp unsalted butter

Preparation

1. Place the potatoes in a steamer basket and sprinkle with salt and pepper. Steam over medium heat until very tender, 25-30 minutes, depending on size. 

Potatoes Ready to Steam

1. Remove the steamed potatoes to a large cutting board. Use a spatula or back of a large spoon to lightly smash the potatoes to about 1/2-inch thickness.

Steamed Potatoes 

Smashed Cooked Potatoes

1. Heat a nonstick skillet over medium heat and add the butter. When the butter begins to foam, add the potatoes and season with salt and pepper.
2. Fry until golden on the bottom, 3-4 minutes. Turn and fry until golden on the other side, about 3 minutes longer.

Serve hot.