Smashed Potatoes

“What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow.”
A. A. Milne

This is a recipe I picked up from Pioneer Woman. She actually calls the dish “Hot Crash Potatoes” but I prefer referring to it as “Smashed Potatoes”. Not that it matters… a rose by any other name, etc., etc., I only like saying “smashed” because smashing is an integral part of the preparation of the dish. And because the finished product is honestly quite smashing.  No joke. These are some seriously delicious potatoes. They look amazing, too, and they smell divine. AND they’re simple to make. There’s nothing not to like here, folks!

Smashed/Hot Crash Potatoes

  • New potatoes (or other small, round potato)
  • Olive oil
  • Salt and pepper
  • Herb of your choice (I used basil. Pioneer woman used rosemary.)

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make. Cook til fork-tender.

Generously drizzle a baking sheet with olive oil (I’ll cover the sheet with tin-foil first for recipes like this. It makes cleaning up a snap.) Don’t be shy with the olive oil… you don’t want your taters sticking to the pan.

When the potatoes are ready place them on the oiled baking sheet, giving them ample room to spread out. Using a potato masher, press gently down on the potato until it slightly mashes. Rotate the masher 90° and finish flattening the potato. Be careful not to smash it too much.

Repeat until all potatoes are flattened. Brush tops of smashed taters generously with olive oil. Sprinkle with salt, pepper, and the herb of your choosing.

Cook for 20-25 minutes (or until golden, crisp, and sizzling) in a 450° oven.



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