8/22/19

Smashed Potatoes Recipe


Smashed Potatoes: have you heard of them? By this point I thought everyone knew about these crispy on the outside and tender on the inside potatoes that are great for breakfast, lunch, or dinner. Turns out I was wrong.

When a few friends came over for dinner earlier this week, I decided to make smashed potatoes as a side, and they LOVED them. "I'll have two" turned into "These are amazing: I want more!"

Smashed Potatoes

mini red skinned potatoes
water
salt
olive oil
freshly ground black pepper

1. Cover the red skinned potatoes in a small saucepan with cold water, season with salt and bring to a boil. Turn the heat slightly down and simmer until a knife can easily go through a potato.
2. Meanwhile, preheat the oven to 425F.
3. Once the potatoes are tender, drain and dry them, and then use a cup or a glass to gently smash each of the potatoes without fully destroying them. This is rather therapeutic.
4. Oil a large cookie sheet and place the smashed potatoes in a single layer. Brush with oil and season with salt and pepper. Roast for about 15-25 minutes or until the edges are crispy.

Serving suggestion: poached salmon and arugula salad with strawberries.


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