Smashed Potatoes
These are fun! Smashed, not mashed. Roughly smashing a baked or boiled potato and drizzling with a little olive oil. For crispy little bites, we like to heat them again on high heat after smashing but it’s not necessary.
Smashed Potatoes
Give or take 1 lb. of small potatoes is about 15 potatoes. Try to find them all about the same size for even cooking times. Serve them with hamburgers or go a little more upscale and serve with Pork Tenderloin with Creamy Mustard Sauce.Garnish with butter, herbs, sour cream, ketchup……. whatever you prefer.
Ingredients
- 1 lb. (454 gr) small new potatoes
- 1 tsp. Kosher salt
- 3 TBSP olive oil divided
- Salt and pepper
Instructions
- Cover potatoes by an inch with water, add salt and bring to a boil. Reduce heat and simmer until fork tender – about 15 minutes.
- Pre heat oven to 400 if making a crispier potato.
- Spread 2 TBSP olive oil on a baking sheet; only if cooking again in the oven, (otherwise smash cooked potatoes, drizzle with a little olive oil and serve).
- Drain potatoes and place on the baking sheet. Smash with a fork or potato masher. The potatoes should hold their shape and become round nuggets.
- Grind salt and pepper on each and drizzle ¼ tsp. remaining olive oil on each potato.
- Cook at 400 for 20 minutes. Seve immediately with garnishes of your choice.
Notes
These potatoes are a side dish so the wine you choose really will reflect the main course.