Crispy Smashed Potatoes

Potatoes, hands down, have to be one of the most popular side dishes of all times. Whether you fry them, mash them, or bake them, they seem to be the go-to side dish for most meals. The versatility of potatoes is so endless that most people, including myself, could eat them everyday and not get sick of them.

These crispy smashed potatoes are by far, one of the easiest potato recipes to make, and they are also now my favorite. Think of them like potato skins – but much less work. You start by steaming them in the oven, which softens them up nicely. Top ’em with some olive oil, parmesan cheese and fresh chives, then its back in the oven to get the potatoes brown and crispy. Super easy, and super tasty to make!

Crispy Smashed Potatoes

Baby Yukon Gold Potatoes
3/4 Cup Water
Olive Oil, for drizzling
Salt and Pepper, to taste
Fresh Chives, chopped
Shredded Parmesan Cheese, to taste

Preheat the oven to 450.

Place the potatoes on a rimmed baking sheet and add the water.  Cover the baking sheet tightly with foil to allow the potatoes to steam.  Cook for 25-30 minutes, until soft.

Take the potatoes out of the oven and remove the foil.  Allow the potatoes to cool for a few minutes, then wipe up any remaining water with a paper towel.

Drizzle some olive oil over the potatoes and roll them around so that they are evenly coated.  Using the bottom of a plate, lightly smash the potatoes.  Season with salt and pepper, to taste, then sprinkle with chopped chives and Parmesan cheese.

Return to the oven and cook 15-25 minutes, until crisp.

Source: The Jey of Cooking

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