| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds Yukon gold potatoes, quartered
- Kosher salt
- 2 tablespoons butter
- 1 tablespoon oil
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon brown or black mustard seeds
- 1 medium white onion, thinly sliced
- 1 tablespoon minced fresh parsley leaves
Instructions
- Pop the potatoes into a medium saucepan and fill with cold water until covered by about 1-inch. Season well with salt. Bring to a boil, lower to a simmer, and cook until a fork inserted into the center of the potato meets no resistance, 20 to 30 minutes. Drain and pass through a ricer or food mill. Stir in the butter while hot.
- Warm the oil over medium-high heat in a skillet, preferably cast iron. Add the seeds; they should sizzle upon contact. Once they stop popping, add the onions and saute until softened.
- Add the mashed potatoes to the pan and flatten with a spatula so that potatoes can begin to crisp. Continue to toss and re-flatten the potatoes until there are patches of crispy deliciousness all the way through the potatoes, about 10 minutes. Remove from the heat, sprinkle with parsley, and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 227 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 15 mg |
| Sodium | 488 mg |
| Serving Size | 1 of 4 servings |
| Calories | 227 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 15 mg |
| Sodium | 488 mg |
Reviews
Crispy Taters, what more could you want?
I used Idaho potatoes which i should have seasoned more they are not naturally as flavorful as the yukon gold. The dish was still good not crispy as i would have liked.
love the flavors grant i missed out on fresh parsley and i have a 5 yr old who is picky so i just mixed n let stay warm w/no crisping love this
So easy and so flavorful! My husband is a midwest meat and potatoes man. He appreciated the simplicity of these potatoes and I enjoyed the added flavor from the spices and onion. I actually only used the fennel seed in this recipe b/c I absolutely forgot to add the other spices. They were still so so delicious. I like to do a “non-traditional” Christmas dinner every year and these were on the menu this year along with Aarti’s vanilla and peppercon pork tenderloin and Aarti’s artichoke and garbanzo masala. This was by far THE BEST Christmas dinner I have prepared. Not sure how I am gonna top this one next year!
Great flavor, but mine stuck to the pan & didn’t really go crispy. Nice side dish though.
My wife and I just love this recipe… It simply bursts with flavour and brings an immediate appreciative smile to your face.
I used a slightly larger quantity of fennel, cumin & mustard seeds (primarily due to having spent most of my adult years to date living and working in south-east asia, africa, and the middle east, but whatever your preference, this dish is a must for those who like their mashed spuds.
YUMMY! Even though I grew up with eating fennel in many dishes – I never cared for it…with this dish I didn’t mind it but may leave it out the next time I make it or not use as much. This is going to be my new way of making mashed potatoes going forward…very flavorful.
I used less oil and butter and really loved how these came out, packed with flavor!
yum! of course i used more than 2T of butter, i like my potatoes buttery. this was surprisingly good and i’m not crazy about fennel but i wouldn’t make this dish without it. the spices worked very well together and the little bit of crunch was a nice addition.
This has become our new smashed potatoes. We have made this more than once and my daughters even ask for them to be made. I love that it isn’t loaded with butter and cream. A nice tastier way to eat potatoes.