Crispy smashed potatoes with fried onions and parsley from Dining In: Highly Cookable Recipes (page 73) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Soy-brined halibut with mustard greens, sesame, and lime

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil or peanut oil for chicken fat, and red pepper flakes for Aleppo pepper.

  • anya_sf on January 17, 2025

    I used duck fat and baby Yukon gold potatoes, which took longer to steam and half of them broke apart when crushed. Still, I was able to fry them and they were crisp and very tasty. My onion did not get crisp, but was still a nice addition.

  • averythingcooks on January 22, 2021

    I made a 1/2 portion & cooked my potatoes via the boiling water option. They were beautifully crisp (cooked in olive oil) & the onions were a good addition (not sure how crispy they were for us....more caramelized I think). The Aleppo pepper was a nice touch but In lieu of the parsley called for here, we made a lovely, lemony garlic-herb sauce which was a great condiment for these and our steaks.

  • bwhip on August 18, 2019

    Excellent, super crispy and delicious. The Aleppo Pepper was a nice touch. The potatoes definitely took longer to steam than the recipe said, but the dish turned out great.

  • Dannausc on May 21, 2018

    Crazy good! And fairly easy. Definitely will make again!

  • southerncooker on May 19, 2018

    I steamed my small potatoes in instant pot, fried in avocado oil that is mixed with other healthy oils, my parsley was bad so I omitted. This too was delicious

  • Rradishes on April 02, 2018

    This was good, although next time I think I would peel the potatoes, but that's just personal preference. Also, a tasty variation to try: drizzle some vinegar (or lemon juice) at the end for crispy salt+vinegar potatoes.

  • Lepa on January 04, 2018

    Wow, this was super tasty! I used olive oil to fry the potatoes. The buttery, brown onions on top was delicious.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.