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1
Fill a large saucepan or stockpot with 1 to 2 inches of water.
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2
Place a collapsible vegetable steamer basket in the pan and place the potatoes in the basket.
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3
Add the kosher salt, cover, and bring to a boil.
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4
Steam over medium heat until the potatoes are just tender when pierced with the tip of a paring knife, about 25 minutes.
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5
Be careful not to overcook or they wont hold together when smashed.
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6
Drain and set aside until cool enough to handle.
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7
Carefully flatten the potatoes by gently squeezing them, one at a time, between the palms of your hands so that they flatten slightly but remain in one piece; some potatoes will inevitably break but they can still be used.
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8
Pour about 1/4 inch oil in a medium frying pan and heat over medium-high heat until hot.
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9
You can test to see if the oil is ready by placing a piece of potato in to see if it sizzles, or by dipping the handle of a wooden spoon in the oil.
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10
When the oil is hot, bubbles will quickly form and rise around the spoon.
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11
Fry the potatoes until they are crisp and brown on the first side, 4 to 6 minutes.
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12
Turn the potatoes with tongs and brown the other side, 4 to 6 minutes.
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13
Depending on the size of the potatoes and the pan, this may need to be done in 2 or 3 batches.
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14
Transfer to a plate lined with paper towels to drain.
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15
Arrange on a platter and sprinkle with coarse sea salt.
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16
(Keep warm in the oven while frying the rest.)
