Photo: Chris Emeott
Cooks|Bellecour emphasizes that any cookware can be nonstick if used and cared for properly. Chef and co-owner Karl Benson demonstrates how to properly season a cast iron pan for our story How To Cook Without “Forever Chemicals.” Try out his teachings for yourself with his Smashed Potatoes recipe in a perfectly seasoned cast iron skillet. With just a quick wipe, clean up is a breeze—thanks to proper preheating.
Karl’s Smashed Potatoes
- 4 lbs. small red or Yukon gold potatoes
- kosher salt
- 1/2 cup vegetable oil or duck fat
- black pepper, freshly ground
Place potatoes in a large pot and cover with cold water. Season heavily with salt. Bring to a boil over high heat, reduce to a simmer and cook until potatoes are completely tender. Drain in a colander set in the sink and let rest for 10 minutes to dry and cool slightly. Working one potato at a time, place the potatoes on a cutting board and smash firmly with the bottom of a heavy skillet or your hand to a thickness of about 1/2-inch. Heat oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add as many potatoes that will fit in a single layer. Cook, shaking the pan occasionally, until the bottom side is deep golden brown, about 6 minutes. Carefully flip with a thin metal spatula (if using cast iron or stainless steel) and cook until the second side is golden brown and crisp, about 5 minutes longer. Transfer to a paper towel-lined plate and allow to drain. Repeat as necessary until you have crisped all the potatoes. Sprinkle with salt and pepper and any garnishes you like such as a drizzle of truffle oil, grated garlic, Parmesan cheese, chili crisp and chopped herbs.
Cooks|Bellecour
3934 Market St.; 952.285.1903
Instagram: @cooksbellecour
