Smashed Potatoes
Crispy smashed potatoes are an easy way to elevate the humble potato to a dish that's perfectly tender and creamy on the inside, with a crackling golden-brown exterior.
Prep time:
Cook time:
Serves: 4
Calories per serving: 520
Ingredients:
Cook time:
Serves: 4
Calories per serving: 520
12 small red potatoes (about 1-1/2 pounds)
3 tablespoons olive oil
1/4 cup butter, melted
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh chives
1 tablespoon minced fresh parsley
Directions:
Preheat the oven to 450°F. Add the potatoes to a large pot and cover them with water. Bring to a boil and reduce to a simmer, cooking the potatoes uncovered until tender, 15 to 20 minutes. Drain the potatoes well. Editor's Tip: After draining, let the potatoes sit in the warm pot off heat for a few minutes to allow additional moisture to evaporate—drier potatoes equal crispier potatoes.
Coat the bottom of a 15x10-inch baking sheet with olive oil. Lay out the cooked potatoes, and use a potato masher to carefully flatten each one to about 1/2 inch thick. Brush the potatoes with butter, and season well with salt and pepper.
Cook the potatoes until they're golden brown, 20 to 25 minutes. Add chives and parsley and serve hot.
Source: tasteofhome.com
Coat the bottom of a 15x10-inch baking sheet with olive oil. Lay out the cooked potatoes, and use a potato masher to carefully flatten each one to about 1/2 inch thick. Brush the potatoes with butter, and season well with salt and pepper.
Cook the potatoes until they're golden brown, 20 to 25 minutes. Add chives and parsley and serve hot.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.