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Fried Smashed Potatoes with Boursin Cheese, Crispy Shallots, and Roasted Wild Mushrooms

Ingredients

  • 32 oz baby Yukon gold potatoes, or fingerling potatoes
  • 4-6 cups vegetable oil, for frying
  • 2 shallots, finely sliced for frying
  • 1 Tbsp salt
  • 6 oz unsalted butter, softened to room temperature
  • 6 oz cream cheese, softened to room temperature
  • 2 oz goat cheese, softened to room temperature
  • 4 oz grated parmesan cheese
  • ¼ cup fresh chives, very finely sliced
  • 1/8 cup cup fresh dill, very finely minced
  • 2 Tbsp vegetable oil, for frying mushrooms
  • 16 oz wild mushrooms, or any fresh mushrooms will do, cleaned and quartered
  • 1 Tbsp white wine
  • 1 tsp kosher salt
  • ¼ cup fresh parsley, roughly chopped
  • Salt & freshly-ground black pepper, to taste
  • 2 tsp malt vinegar, if you like malt vinegar on your fried potatoes

Instructions

  • Coat potatoes lightly in oil and bake on parchment paper on a sheet tray at 350F until the potatoes are cooked through.
  • Allow potatoes to cool at room temperature.
  • Smash each potato gently with your hand, creating large chunks of flattened roasted potato.
  • Heat oil for frying to 350F and quickly fry shallots until lightly golden.
  • Remove shallots from oil and drain on paper towels.
  • Season shallots with salt and freshly-ground black pepper.
  • To make the Boursin cheese mixture, use a mixing bowl with the whisk attachment to whisk together the unsalted softened butter, cream cheese, goat cheese, and parmesan cheese.
  • Whisk until mixture is whipped and airy.
  • Use a spatula to fold in and distribute the fresh chives and fresh dill throughout the cheese mixture.
  • Set cheese mixture aside for later.
  • In a saute pan, heat a few teaspoons of vegetable oil until nearly smoking.
  • Cook mushrooms in batches on medium-high heat until they are crispy on the outside but not burned.
  • Remove pan from heat source, and carefully deglaze the pan with the mushrooms using a small amount of white wine.
  • Drain cooked mushrooms on paper towels.
  • Fry smashed potatoes in 350F frying oil that you used to cook the shallots until the smashed potatoes turn golden brown and crispy on the exterior.
  • Drain the potatoes on paper towels and season with salt.
  • Toss together the fried smashed potatoes, cooked mushrooms, crispy shallots, and fresh parsley.
  • Gently combine this mixture together with small scoops of the Boursin cheese mixture.
  • Taste and adjust seasoning with salt and freshly-ground black pepper.
  • Add some optional malt vinegar, if you like.
  • Serve in small bowls.

Notes

This can be a large side dish for a party or even an entrée for a family. Given that many of the components are fried, it is best served right after it is prepared.