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I love potatoes and this is my very favorite way to cook and eat them! Smashed gently and broken open to release the soft buttery middle then sauteed to crisp up the skin! I rather have potatoes prepared this way then French fries any day. (not that I don’t  LOVE fries) Boiling the potatoes in chicken stock instead of water gives them an added richness and depth of flavor.
If you are having a barbeque make these smashed potatoes and after they are sauteed brush lightly using a pastry brush with olive oil and place them on your hot grill for 20 to 30 seconds or until you get a nice grill mark on the skin!

12 (about 3-inch by 3-inch) Yukon gold or yellow Dutch potatoes
1 quart chicken stock, homemade or store-bought organic chicken broth
1/4 cup canola oil
4 sprigs fresh thyme, one snipped into small pieces
1 tablespoon unsalted butter
Kosher salt
Crack pepper
Pinch of truffle salt (optional)
Place the potatoes in a large saucepan and fill with chicken stock, making sure the stock covers the potatoes by 2 inches. (If you’ve run out of  the chicken stock, you can use water.) Bring to a gentle boil, and cook for 45 minutes or until the potatoes are soft enough to run a knife through the center. Drain the potatoes and pat dry.
With a wine bottle or olive oil bottle, gently smash the potatoes to flatten them slightly to break open the kins. Heat a skillet (preferably cast iron) for 5 minutes. Add the oil and let heat for 30 seconds. Add the smashed potatoes and fry for about 4 minutes or until the bottoms become crusty. Gently turn over add sprig of the snipped thyme, and fry for 4 minutes. Turn off the heat, add butter, and sprinkle with kosher salt and pepper or truffle salt. Top with remaining thyme leaves and serve immediately.
photo’s by Diane Cu & Todd Porter
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