Sriracha Horseradish Crispy Smashed Potatoes

Directions

1. Place potatoes in a large pot and cover with cold water. Season heavily with salt. Bring to a boil over high heat and cook until potatoes are fork tender, about 10 minutes after a boil is achieved. Drain in a colander set in the sink then pour potatoes onto a rimmed baking sheet in a single layer. Working one potato at a time, place potato on cutting board and smash firmly with the bottom of a heavy skillet or mallet to a thickness of about 1/2-inch thick. Heat 2 cups of oil in a large high sided sauté pan over medium heat until shimmering. Add as many potatoes as will fit in a single layer but do not crowd them. Cook, shaking pan occasionally, until bottom side is deep golden brown, about 3 minutes. Carefully flip with a thin metal spatula and cook until second side is golden brown and crisp, about 4 minutes longer. Transfer to a paper bag or towel-lined plate and allow to drain. Sprinkle generously with fine sea salt.
2. Continue cooking potatoes in batches, adding more oil as necessary, until all potatoes are cooked. Serve warm.
3. If you are cooking for a crowd, you can keep the cooked potatoes on a cookie sheet in a 200° oven while you continue cooking. Or, put them all under the broiler for a few minutes just before serving to crispy them up.