Crisp Smashed Potatoes With Fried Onions and Parsley
, 4 servings
Steamed baby potatoes smashed and fried until shattering-crisp, finished with butter-fried onions, Aleppo pepper and parsley.
| kosher salt, for the steaming water | Steam potatoes 8-10 min until tender | Cool slightly, smash | Fry in fat 5 min per side | Melt butter, fry onions 3-5 min | Season onions, cook until golden | Off heat, swirl in Aleppo pepper | Pour over potatoes, top with salt & parsley |
| 570 g tiny potatoes (1-2 inches) | |||||||
| 80 ml chicken fat, olive oil or peanut oil | |||||||
| freshly ground pepper (for the potatoes) | |||||||
| kosher salt (for the potatoes) | |||||||
| 30 g unsalted butter | |||||||
| 1/2 small yellow onion, thinly sliced into rings | |||||||
| kosher salt & freshly ground pepper (for the onions) | |||||||
| 1 tsp Aleppo pepper or 1/2 tsp crushed red pepper flakes | |||||||
| flaky sea salt | |||||||
| 15 g chopped fresh flat-leaf parsley |
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