Crushed and Fried Potatoes with Crispy Herbs and Garlic

Jacques Pépin made this dish popular, but you know it was developed by some frugal cook centuries ago, who simply wanted to use leftover potatoes and ended up creating a sublime experience of crisp and creamy potatoness.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to ?00°F.

Step 2

S?read the ?otatoes on a ba?ing sheet and ba?e until ?ully tender when ?o?ed with a ?ni?e, about 30 minutes, de?ending on how big they are.

Step 3

Let the ?otatoes cool enough that you can handle them, then crush each one with your ?alm or the bac? o? a ?an. You want to create a ?atty sha?e, with lots o? craggy sur?ace area to cris? u? in the hot oil. I? you have larger ?otatoes, tear them u? into smaller ?ieces a?ter smashing.

Step 4

Heat ½ inch o? olive oil in a large s?illet until quite hot. Put a corner o? a ?otato into the oil to test the heat; i? it si??les nicely, the oil is ready.

Step 5

Wor?ing in batches, ?ry the ?otatoes until nicely browned on one side. Fli?

Step 6

and coo? until both sides are browned, about 5 minutes total, but about 30 seconds be?ore the ?otatoes are done, toss in some o? the garlic, rosemary, and thyme. ?rans?er the ?otatoes to ?a?er towels to drain. Continue ?rying the ?otatoes, scra?ing out the bits o? garlic and herbs between batches so it doesn’t burn.

Step 7

Season with salt and blac? ?e??er and the chile ?la?es. Serve with a lemon wedge ?or each diner.