Smashed Potatoes

Helga Glaesel de BlandingMarch 4, 2015

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I never really put much thought into different ways to cook potatoes. You either mash them, hash them, boil them or bake them, right? I liked this Smashed Potatoes method when I saw it, and thought it would be a fun new way to eat them at home: they are soft in the inside, and because you brush them with oil and leave the skin on, they get a crispy exterior. These are great just with olive oil and a generous sprinkling of salt and some pepper, but for a richer flavor you can add sour cream or cottage cheese, with chopped chives or cilantro… Or how does sour cream and bits of crispy bacon sound?

All you need is a baking sheet and a potato masher to do the job of squashing the potatoes once they have boiled to get soft. When at the store, try to pick smaller potatoes so they are easy to press down on. These would make a fantastic side to grilled beef or chicken, so give them a try next time you turn on your griller.

Helga

Smashed Potatoes

Recipe from Pioneer Woman
Serves: 6

Ingredients:
12 small round potatoes
3 tablespoons olive oil
Salt to taste
Black pepper to taste
Herbs to taste (chives, cilantro, rosemary)

Procedure:

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
Generously drizzle olive oil on a cookie sheet. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with salt, ground black pepper and fresh herbs, if using.
Bake in a 450° oven for 20-25 minutes until golden brown.