Crushed Fingerling Potatoes with Crème Fraîche & Chives

Ingredients

• •1 lb fingerling potatoes
• •1 tsp kosher salt, plus more for boiling
• •3 tbsp unsalted butter
• •1 tbsp extra-virgin olive oil
• •¼ tsp freshly ground black pepper
• •3 tbsp crème fraîche
• •3 tbsp fresh chives, thinly sliced
• •½ tsp flaky sea salt (such as Maldon), for finishing

Instructions

1. 1.Place the fingerlings in a medium saucepan and cover with cold water by 1 inch. Season generously with kosher salt and bring to a boil over high heat.
2. 2.Reduce to a steady simmer and cook until completely tender and a paring knife slides through with no resistance, 18–22 minutes depending on size. Drain and let steam-dry in the colander for 2 minutes.
3. 3.Transfer the potatoes to a cutting board. Using the flat bottom of a measuring cup or small skillet, firmly crush each potato until it splits open and flattens to about ½ inch thick — you want ragged, uneven edges, which crisps the best.
4. 4.Heat the butter and olive oil in your cast iron skillet over medium-high heat until the butter is melted and the foam begins to subside.
5. 5.Add the crushed potatoes in a single layer. Season with the 1 tsp kosher salt and black pepper. Cook undisturbed for 5–6 minutes until the undersides are deeply golden and crispy.
6. 6.Flip each potato carefully and cook the second side for 3–4 minutes until equally golden. Remove from heat.
7. 7.Arrange the potatoes on a warm plate or serve directly from the skillet. Drop small spoonfuls of crème fraîche over the top, scatter the chives generously, and finish with a pinch of flaky sea salt.