Best, Fast, Easy- Smashed Potatoes
History
Thoughts
These crispy and creamy potatoes are perfect with fish, burgers, steak or as a side for any other food you’d want to eat them with. You could also gussy them up and eat them as the main event. Some ideas for that below.
Ingredients
2 lbs 1 ½ to 2 inch whole, boiled red or yellow potatoes.
3 tbs neutral oil like light olive oil, canola oil or avocado oil. Check the smoke point on the bottle. You want at least 400 degrees.
Salt and pepper to taste
Instructions
Pre-heat oven to 400 degrees
Allow boiled potatoes to cool enough to handle. If you don’t do this they will burn your hand and that sucks.
Add oil to a sheet pan and coat generously. If you need a little more oil add another tablespoon. Some oil will be absorbed by the potatoes and you want some for frying
Take each potato and smash using a sturdy metal spatula or the bottom of a plate. Your goal is to break the skin and flatten the potato but not to squash it like a bug. It should be about 1 inch thick with fluffy potato bulging on to the pan.
Once they are all smashed, salt and pepper to taste
Flip each potato after smashing to coat in oil.
Salt and pepper the other side.
Bake for 15 minute
Remove and flip the potatoes.
Bake until golden and crispy.
Serve as a side or: Try one of these recipes