As the name implies, these potatoes are luxuriously good. They have tender and fluffy interiors and shatteringly crispy edges. Every now and then we all deserve an indulgence, and these potatoes fit the bill.
These potatoes are served at the Palace Diner in Biddeford, Maine. It’s a compact 15 seat train car diner that has received numerous accolades from Eater National, Bon Appetit, and the Boston Globe to name a few. Since I don’t expect to be in Maine anytime soon, I’ll have to settle for the homemade version (on a regular basis).
You’ll want to use smallish potatoes for this recipe. These red and yellow potatoes worked well, but you could also go a tad larger. Just be sure you don’t overcook the potatoes. They should be just fork tender since they continue to cook as they cool. If the potatoes are overcooked they will not hold their shape when they are smashed.
The potatoes are left whole with their skins on. Cooked in seasoned water, cooled, smashed and fried.
The easiest way to smash the potatoes is to use a flat bottomed cup or small bowl. The potatoes should be smashed just slightly to expose a bit of the interiors which will allow for crispy edges. If they are smashed too flat, they may fall apart.
The potatoes are shallow fried in 1/3-inch of oil. I love this method.
Once the potatoes are fried, they get sprinkled with flaky sea salt and a few sprigs of fresh thyme. Palace Potatoes make a most beautiful presentation. As soon as you take them to the table the oohs and aahs will begin and stop only when the plate is bare.
The potatoes can be served with or without a dipping sauce. They make a stunning side dish.
Palace Potatoes
4-6
servingsThese potatoes have delicious crispy edges and creamy interiors
Recipe adapted from Palace Diner
Ingredients
1 1/2 pounds small potatoes, red, yellow or a mix (duck egg size) scrubbed, skin left on
1/2 teaspoon crushed red pepper flakes
1 bay leaf
1 tablespoon whole black peppercorns
fine sea salt for boiling potatoes
5 sprigs fresh thyme, divided
Vegetable oil for frying
Flaky sea salt such as Maldon, for serving
Your favorite potato dipping sauce, optional
Directions
- Place scrubbed potatoes in a large pot and fill with cool water. Add red pepper flakes, bay leaf, peppercorns, 3 sprigs thyme, and a generous amount of salt (more than you think you need, about 1 tablespoon). Bring to a boil, reduce heat to a gently boil, and cook until potatoes are just fork tender, about 10-15 minutes depending on the size of potatoes. Check doneness with a sharp knife at the 10 minute mark. If potatoes are not quite fork tender, continue to cook for another minute or two . Keep a close eye on them so they don’t over cook.
- Drain potatoes and spread out on a rimmed tray to cool to room temperature. Place cooled potatoes in the refrigerator for at least 4 hours or overnight (I place them in a wide dish or plate uncovered). The potatoes should be cold and firm for frying.
- When you are ready to fry the potatoes, transfer them to a cutting board. Using the palm of your hand or a flat bottomed glass or small dish, flatten the potatoes slightly to about 3/4-inch thickness. Try not to smash them too flat or they may fall apart.
- Heat 1/4 to 1/3-inch of vegetable oil in Dutch oven or cast iron skillet over medium high heat (about 375 degrees). Fry the potatoes in batches until well browned and crispy, about 3 minutes per side. Adjust cooking time as needed.
- Transfer fried potatoes to a serving plate and sprinkle with flaky Maldon sea salt, Sprinkle reserved thyme leaves over the top. Serve immediately.
Notes
- If there is such a thing as leftover potatoes, store them in the refrigerator and crisp them up in an air fryer the following day.