Crispy Potatoes

April 12, 2017

Crispy Potatoes
makes 6 servings

2 pounds baby potatoes
6 tablespoons unsalted butter, melted
½ cup olive oil
10 thyme sprigs
4 garlic cloves, unpeeled
Flaky sea salt and freshly ground black pepper
¼ cup finely chopped chives and chive blossoms (if available)
    1. Bring a large pot of water to a boil. Season the water with salt until it tastes like seawater. Add the potatoes and simmer until they’re just tender when pierced with a knife, about 20 minutes. Drain and reserve.
    2. Heat a cast-iron griddle or two large skillets on the grill or stovetop over medium-high heat.
    3. In a small bowl, combine the butter and olive oil. Add a thin layer of the butter-oil mixture to the griddle.
    4. On a flat surface, crush each potato slightly with your hands until it just bursts, and then place it on the griddle along with the thyme and garlic.
    5. Working in batches, cook the potatoes until crisp and browned on one side, about 4 minutes, then flip and cook until the other side is browned and crisp, about 4 minutes longer.
    6. Transfer the potatoes, thyme and garlic to a platter and season with sea salt and pepper. Garnish with the chives and serve immediately.