This date night meal needed some heft (I intend to put my dear friend into a food coma) and what adds more power to a meal than the humble potato? Boiled, smashed, and pan fried, this potato has everything: a tender center, a crisp skin, salt, garlic. It was only missing one thing: intrigue. Enter caraway. You think of it as the flavor of rye bread, and it's the perfect compliment to a smashed potato.
- 6 Red Skinned New Potatoes
- 1/4 cup White Wine Vinegar
- Olive Oil for pan frying
- 1 head Garlic Cloves, smashed and peeled
- 1 tablespoon Whole Caraway Seeds
- Clean your potatoes and place them in a large stock pot. Cover them with cold water, until it is at least an inch above the potatoes. Put a lid on the pot and bring it to a boil. Cook until the potatoes are fork tender, about 35-40 minutes.
- Remove the potatoes from the water, drain them and let them cool. When they're cool enough to handle, use a heavy pan to press them down (or smash them) until they're relatively flat.
- In a wok or cast iron skillet, heat a good pour of olive oil. Add the garlic and sprinkle in some caraway seeds (judge the amount depending on how many batches of potatoes you'll be frying). Cook garlic and caraway until fragrant.
- Add potatoes (don't crowd the pan, maybe only two at a time) and fry until golden brown, then flip and cook again until golden.
- Remove from the pan and serve.