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These simple and mouthwatering French farmhouse potatoes are a classic, but I give Rachel Ray the credit for bringing this recipe to my attention during one of her holiday specials waaaaaay back in the mid-2000s.
The true credit, however, for the recipe goes to famous French chef Jacques Pépin, who originally made this potato side a favorite on many family tables decades ago. Rumor has it, this particular recipe was made by his French grandmother on a daily basis, served with dinner and loved by all.
Jacques Pépin’s smashed potatoes combines his French heritage with contemporary cooking techniques. He often adds herbs, garlic, and other flavorings to create a nuanced blend of textures and tastes.
While not as deeply rooted in French culinary history as some of his other dishes, his smashed potato recipe is a testament to his ability to adapt and innovate. It’s a versatile side dish that can complement a wide range of main courses and is perfect for those who appreciate the fusion of tradition and modernity in French cuisine.
French Farmhouse Potatoes
There are only a few simple ingredients needed for what ends up becoming soft, rich and creamy potato goodness with these French farmhouse potatoes. The idea is to boil or steam them until they’re tender, then gently flatten them with a fork or a masher. The process creates a rustic, textured surface that crisps up beautifully when pan-fried in butter or oil.
And while the process for making them isn’t difficult, it does take about thirty-five to forty minutes from start to finish.
Good news is, none of the steps requires much maintenance — complete one, and then go on about your business until it’s time for the next step (I used my kitchen timer to help remind me when it was time to come back).
A few words of caution: The last five-or-so minutes of the process are what makes these potatoes so delicious. The last five minutes also leave a really hard crust on the bottom of your pan … like a real soak-the-pan-overnight kind of a crust.
So, if you have a deep nonstick pan you may want to use it; however, you’ll probably give up some of the dark brown seared crispiness in favor of an easier wash.
I have a nice heavy bottom stainless deep skillet, and it cleans up nicely after an overnight soak, so that’s what I used.
An enameled cast iron braiser or a cast iron skillet would be good options, too.
Check out some of my other potato recipes:
- How To Make Perfect Mashed Potatoes
- Creamy Cheesy Scalloped Potatoes
- Sweet Potato Casserole
- Whipped Mashed Potatoes
- Mashed Potato Pancakes
- Whipped Parsnips and Potatoes
- Perfect Baked Potatoes
- Sliced Roasted Potatoes
- Easy Creamy Scalloped Potatoes
- Roasted Potatoes, Butternut Squash, Peppers and Onions
- Rustic Skillet Potatoes With Paprika
French Farmhouse Potatoes
These simple and mouthwatering French farmhouse potatoes are a Jacques Pépin classic.
Ingredients
- 6-8 small to medium red potatoes
- 3.5 cups chicken stock
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1/2 teaspoon sea salt
Instructions
- Place the potatoes in a deep skillet, add the chicken broth and butter, and sprinkle the pepper on top. Bring to a boil, then reduce heat to medium and cover for 15 minutes (or until the potatoes are fork-tender).
- Remove the lid, and increase heat to medium-high. Keep the chicken broth at a hard simmer until almost all the broth has evaporated, about 15 minutes. Reduce heat back down to medium.
- With a flat-bottomed glass, gently push down on each of the potatoes until they just crack – you don’t want to smash them. Let them cook for 3 to 5 minutes on each side so that the skin gets brown and crispy. Remove from heat, sprinkle the tops with sea salt, and serve hot – think mashed potatoes with a light crispy coating. Yum!
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