Ingredients
• 4 pounds small red or Yukon gold potatoes
• Kosher salt
• 1 cup vegetable oil (see note above)
• Freshly ground black pepper
• 1/4 cup sliced chives, parsley, or tarragon (optional)
Procedures
1. 1
Place potatoes in a large pot and cover with cold water. Season heavily with salt. Bring to a boil over high heat and cook until potatoes are completely tender, about 10 minutes after a boil is achieved (poke a potato with a sharp knife or cake tester to test for doneness).Drain in a colander set in the sink and let rest for 10 minutes to dry and cool slightly.
2. 2
Working one potato at a time, place potato on cutting board and smash firmly with the bottom of a heavy skillet to a thickness of about 1/2-inch thick. Transfer to a large plate or tray as you work.
3. 3
Heat 1/2 cup oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add as many potatoes as will fit in a single layer. Cook, shaking pan occasionally, until bottom side is deep golden brown, about 6 minutes. Carefully flip with a thin metal spatula and cook until second side is golden brown and crisp, about five minutes longer. Transfer to a paper towel-lined plate and allow to drain.
4. 4
Continue cooking potatoes in batches, adding more oil or fat as necessary, until all potatoes are cooked. Potatoes can then be left aside until ready to serve.
5. 5
To serve, adjust oven racks to upper- and lower-middle positions and preheat oven to 400°F. Spread potatoes over to large rimmed baking sheets. Transfer to oven and cook until heated through, about 6 minutes. Transfer to a large bowl, season to taste with salt and pepper, add herbs (if using), toss to distribute, transfer to a serving platter, and serve.