Crispy Smashed Potatoes
Description
This side dish is an easy way to make potatoes. They taste similar to french fries but are crispy on the outside and creamy on the inside.
Ingredients
1.4 lb. small potatoes, about 12 - 14 OR 2.4 lb. medium potatoes, about 6 - 8*
1 T. salt for boiling water
2 T. unsalted butter, melted
1 T. olive oil
3/4 t. salt
1/4 t. black pepper
finely chopped parsley, for garnish
Directions
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Bring a pot of water to boil; add 1 T. salt; cook potatoes until soft. Small potatoes take about 20 - 25 minutes, medium potatoes take 30 minutes. They could also be steamed or microwaved.
Preheat oven to 390 degrees F.
Drain boiled potatoes and allow to dry in the colander for about 5 minutes.
Place potatoes on a platter or a cutting board; use a large fork or potato masher to smash them, keeping potatoes in one piece. The thinner, the crispier. The thicker, the fluffier on the inside.
Leave on the platter or cutting board to dry again, for about 5 minutes, this makes them crispier.
Place potatoes on a baking sheet. Drizzle smashed potatoes first with butter, then with olive oil. Season with salt and pepper.
Bake small potatoes for 45 minutes and medium potatoes for 55 minutes, or until deep golden and crispy. DO NOT flip over.
Serve hot, sprinkled with parsley, if desired.
12 servings.
*High starch potatoes yield fluffier insides, and waxy potatoes are a bit less fluffy but are more creamy.