Smashed Fried Potatoes With Field Peas And Corn

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.

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.

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.

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.

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.