Yummy Crisp Smashed Potatoes!
A contradiction in terms?
Nope, just great tasting smashed potatoes that have been crisped up in the oven!
As you know, in the Midwest…the staple at every meal was meat and potaotes!
Adding a salad and/or a vegetable was optional…but the meat and potatoes were not!
The recipe below is a different variation on an old favorite.
Sort of like a baked potato….partially mashed. 😉 The best of both worlds which is right up my alley!
Very simple, with little effort.
First use 9-12 small potatoes, I like to use the different colors, but you can use all new red potatoes or yukon gold or the purple potatoes.
The potatoes should not too small, but not too large.
I believe the size is good if it is just a little larger than a 50 cent piece…are those things around any more?
Next, cook the potatoes…either in boiling salted water or in the microwave until just tender.
Drain the potatoes in a colander…you don’t want them “wet”.
Place them on a parchment lined baking sheet that has been sprayed with cooking spray.
Now comes the fun part…the smashing.
I like to use a meat tenderizer because it is about the size of the top of the potato, however, you can also use a potato masher.
The key is to do the smashing gently. Or you will have nothing but a “splat” of potato that will look like a hash brown. 😉
Pour or spoon melted butter and olive oil over each potato making sure to really coat the potato! ….
Gee! I need a manicure in that pic! 🙁
Sorry Mr. Deville! I was not ready for my close-up! 😉 (If there are some of you who do not know that phrase…it came from a 1950 movie Sunset Boulevard!)
We will talk my all time favorite movies in another post….:) I got carried away there, but I am back on track now!
Bake in the oven for about 30 minutes or until the bottoms and tops are crispy.
I like to add more butter about half way through but that is optional.
Sprinkle with chopped parsley and rosemary. I grow my own rosemary and so I use it on or with everything! Very good.
You can also add a little grated Parmesan cheese….yummy!
Serve with your favorite meat…. grilled salmon or ribeye steak….pork is also good, either a chop or a tenderloin.
Add a garden salad and you have a meal that is scrumptious!
- I like to use potatoes that are about 1-2 inches in diameter and mix up the color of the potatoes.
- 3 small red potatoes (1-2 inch in diameter)
- 3 small yukon gold potatoes
- 3 small purple potatoes
- 1/2 cup melted butter
- 5 tablespoons oil
- salt and pepper to taste
- 1 fresh rosemary sprig or chopped rosemary for garnish
- Chopped fresh flat-leaf parsley for garnish
- Boil the potatoes in a medium size pot until tender (about 10 minutes...or cook in microwave)
- Drain potatoes and place on a parchment lined baking sheet, sprayed with cooking spray.
- Using a meat tenderizer ...very gently press down on each potato until the potato is about 1/2 inch thick, but still keep the shape at the bottom.(sometimes they split, but that is ok)
- Combine melted butter and olive oil and spoon over the potatoes
- Bake on the top shelf of the oven for 30-40 minutes until golden brown and the bottoms are crispy.
- Add more melted butter before serving, if desired.
- Season with salt and pepper
- Top with the chopped rosemary and/or parsley
- You can use all of one kind of potato, just make sure they are small potatoes.
- If you would rather cook on top of the stove...add a little olive oil to a skillet and sear the cooked, smashed potatoes, turning once, until well browned and crispy, about 3 minutes per side
- These reheat nicely either in the microwave or crisped in a skillet. 🙂