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Wednesday, May 29, 2013

Smashed Potatoes

Smashed Potatoes
I make these when I have too many potatoes left over from baking them


12 small, round potatoes (I used Yukon gold) (use as many potatoes as needed, just adjust remaining ingredients

3 tbsp olive oil
Kosher Salt
Black Pepper
Minced Garlic (optional)


Bring a pot of salted water to a boil. Add in as many potatoes as you wish, and cook them until they are fork

tender. On a cookie sheet, drizzle olive oil. Place tender potatoes on cookie sheet and leave enough room between

each potato. With a potato masher (or bottom of a flat glass/cup), gently press down into each potato until it

slightly mashes. Rotate 90 degrees, and gently mash again. Brush the tops of the potatoes generously with olive

oil. Sprinkle potatoes with salt, pepper, and some garlic. Bake in a preheated oven (450) for about 20-25 minutes,

or until golden brown.

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