![Southern Living Smashed Fried Potatoes with Field Peas and Corn on a tray to serve](https://cdn.statically.io/img/www.southernliving.com/thmb/fC73I03UTvQe8qV_EEiHOU0jNOY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2022-0830_27299_Terryscorn_smashed-potatoes-051-d65b372fa5874266a894fdf11c186ab9.jpg)
James Ransom, Food Stylist: Chelsea Zimmer, Prop Stylist: Andrea Fanning
If you haven’t hopped on the smashed fried potatoes bandwagon, jump! There’s plenty of room.
Boiled until tender, slightly smashed, and then fried in a lovely chile-garlic oil, these potatoes from the mind and palate of Chef Bryant Terry are a summer delight, especially when topped with his succotash-inspired corn and field pea relish. Bring this to your next potluck, and you’ll be the hero of the gathering!
This recipe was inspired by irio (a Kenyan staple of seasoned pureed white potatoes, green peas, and corn—sometimes with greens) and tostones (a popular snack throughout Latin America in which green plantains are sliced crosswise, fried, smashed flat, and then fried again until crispy and golden).
Ingredients
Chile-Garlic Oil:
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4 tsp. crushed red pepper
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1/3 cup peanut oil
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1 large garlic clove, minced
Smashed Fried Potatoes:
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16 small (2-inch) new potatoes (1 lb. total), scrubbed
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1/4 cup peanut oil
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1/2 tsp. kosher salt, divided
Field Peas and Corn:
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1 1/2 tsp. coarsely ground sea salt, divided
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1 1/4 cups shelled fresh field peas (6 oz. total)
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1 1/4 cups fresh corn kernels
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2 Tbsp. chopped fresh flat-leaf parsley
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2 tsp. white vinegar
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1 tsp. extra-virgin olive oil
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Freshly ground white pepper
Directions
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Prepare the Chile-Garlic Oil: Place crushed red pepper in a small heatproof bowl. Heat peanut oil in a small skillet over medium. Add garlic, and cook,stirring often, until garlic is fragrant and starting to turn golden, 2 to 3 minutes. Pour garlic oil over red pepper in bowl. Let stand, stirring occasionally, until cooled to room temperature, about 20 minutes.
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Meanwhile, prepare the Smashed Fried Potatoes: Fit a large pot with a steamer insert or heatproof colander; fill with water to a depth of 2 inches. Add potatoes to pot; cover and cook over medium until fork-tender, 20 to 25 minutes, adding more water to pot as necessary. Drain potatoes, and let stand until cool enough to handle, about 5 minutes. Transfer to a clean surface; gently press each potato with the bottom of a small bowl to flatten to about 1/2 inch thick. Set aside. Line a baking sheet with paper towels.
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While potatoes cook, prepare the Field Peas and Corn: Fill a large pot with 6 cups water; bring to a boil over high. Add 1 teaspoon of the sea salt; stir in field peas. Bring to a boil over high, and boil, uncovered, until just barely tender, 15 to 20 minutes. Stir in corn; boil until tender-crisp, 1 minute. Drain; transfer to a large bowl. Add parsley, vinegar, olive oil, and remaining 1/2 teaspoon sea salt; toss together.
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Heat peanut oil in a large skillet over medium-high. Add half of the potatoes to skillet; cook, undisturbed, until crispy and browned, 3 to 5 minutes. Sprinkle with 1/8 teaspoon of the kosher salt; turn over in skillet. Cook, undisturbed, until crispy and browned, 4 to 5 minutes. Sprinkle with 1/8 teaspoon of the kosher salt; transfer to prepared baking sheet. Repeat process with remaining potatoes and salt.
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Top each of the Smashed Fried Potatoes with 1 heaping tablespoon of Field Peas and Corn, a drizzle of Chile-Garlic Oil, and 1 or 2 grinds of white pepper.