I had some left over red and rather smallish Yukon gold potatoes, so I decided to do something a little different. Rather than just peel and boil, I made these smashed potatoes. They make a great side dish or if you bake then a little longer they will crisp up nicely for appetizers. Just add sour cream and fresh herbs and enjoy.
- 1 lb. small red or yellow potatoes (8 potatoes 1.5 to 2 inches in diameter)
- 1/2 tbsp. salt
- 3 tbsp. olive oil divided
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. dried rosemary
- kosher salt and fresh ground pepper to taste
- optional toppings like fresh herbs, sour cream, bacon bits, and parmesan cheese
Clean the potatoes and place them in a pot. Add the salt and fill the pot with water so that the potatoes are fully covered Bring the potatoes to a boil and and cook for 20 to 25 minutes or until they are fork tender.
Preheat oven to 425° F and line a baking sheet with tin foil. When the potatoes are finished boiling, drain and let them cool slightly. Spread 1 tbsp. of olive oil evenly over the baking sheet and place the potatoes on top.
Use a potato masher or the bottom of a rock glass to gently smash the potatoes down to about 1/2 inch thickness. Drizzle the smashed potatoes with the remaining oil and sprinkle them with the garlic powder, onion powder, and rosemary.
Bake the potatoes in preheated oven for 25 to 30 minutes. The longer you bake them the crispier they will get. Serve with your favorite toppings and serve hot.
Did you know: The world’s largest potato weighed in at 18 pounds, 4 ounces, according to the Guinness Book of World Records. That’s enough for 73 portions of medium fries at McDonald’s. You would likely need a sledge hammer to smash that baby down to 1/2 inch thick.
Recipe adapted from cookieandkate.com