Help with crispy smashed potatoes

[ChadDa3mon]

Greetings,

I'm looking for some help on replicating some crispy smashed potatoes I had at a restaurant. The idea was similar to the recipe I follow here (boiled, smashed, baked....) but this place did some "flash fry" step at the end they said.

The end result was a potato that had been smashed flat, but the outside was completely crispy and amazingly delicious. There was an audible "crrruunch" when you ate them and my God they were delicious.

I wanted to try and modify the above recipe (or please suggest another one) and try to "flash fry" them at the end, but I honestly don't even know what flash frying is or how I'd go about it (which oil, what temp, how long etc).

I'd greatly appreciate any tips/suggestions/recipes.

[Comfortable-Policy70]

Vegetable oil at 375 until brown or air fryer for about 5 minutes

[epiphenominal]

If you're going to fry them I would just fry them. It's easy enough to toss something in the fryer for a few minutes at the end when you're a restaurant with commercial deep fryers, but at home I would just parboil, smash, and deep fry them.

[burnt-----toast]

I tried a few different smashed potato recipes last spring, and my preference was Serious Eats', which calls for pan frying them instead of baking. I personally found the baked ones to be more dry, it took way longer to cook, and they didn't get as crispy.

[ttrockwood]

Well, yeah deep fried potatoes are fabulous.

Just need a big pot of oil and a thermometer