Crushed Potatoes Recipe

Ingredients:

  • Potatoes: 1.5 – 2 pounds of baby Yukon Gold potatoes (or small red potatoes)
  • Olive oil: 1/4 cup
  • Butter: 2 tablespoons (optional, for extra richness)
  • Garlic: 2-3 cloves, minced
  • Herbs: Your choice! Fresh rosemary, thyme, parsley, or chives are all excellent. Roughly a tablespoon fresh, or a teaspoon dried.
  • Salt and pepper: To taste
  • Parmesan cheese (optional): For serving

Instructions:

  • Preheat and prep: Preheat your oven to 450°F (230°C). Scrub potatoes thoroughly and cut any larger ones in half (you want them fairly small). Line a large baking sheet with parchment paper for easier cleanup.
  • Boil the potatoes: Place potatoes in a large pot and cover with cold water by about an inch. Add a generous tablespoon of salt to the water and bring to a boil. Cook until fork-tender, about 15-20 minutes.
  • Drain and dry: Drain potatoes well. Let them sit in the colander for a few minutes to release excess steam and dry slightly. This helps achieve the crispiest result.
  • Flavor infusion (optional): If you want a hint of garlic or herb flavor, melt the butter in the saucepan used for boiling. Add minced garlic and herbs, cooking just for 1 minute until fragrant. Remove garlic and herbs and proceed to the next step.
  • Smash time! Gently smash each potato on the baking sheet using a potato masher, large fork, or even the bottom of a sturdy glass. You want them about ½ inch thick.
  • Oil and seasoning: Drizzle generously with olive oil, making sure some gets underneath the potatoes. Sprinkle with salt, pepper, garlic powder (optional) and onion powder (optional). You can be generous with the seasoning.
  • Bake: Bake for 25-35 minutes, or until deeply golden brown and crispy on the edges. Rotate the pan halfway through for even browning.
  • Finishing touches: Sprinkle with freshly chopped herbs and a dusting of Parmesan cheese (optional). Serve immediately while hot and crispy!

Tips:

  • Don’t over boil the potatoes: They should be fork-tender but not mushy.
  • Larger potatoes: If using larger potatoes, boil them a bit longer to ensure they are cooked through before smashing.
  • Experiment with flavors: Get creative! Add a sprinkle of paprika, chili flakes, Italian seasoning, or your own favorite spice mix.
  • Double the recipe: This recipe is easily scaled up for a crowd.

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