Sunday, November 25, 2012

Smashed Potatoes

I just love potatoes.  All forms- fries, baked, mashed, parsley, rusett, red bliss, Idaho, etc... Well, you get it.



Tonight I made some mini red bliss potatoes into "smashed potatoes" and they were great. Most recipes you see call for boiling them, smashing them and then cooling them to room temperature before baking them.  I did not have enough time to cool them so I took a short cut and just ran some cool water over them before smashing them... worked perfectly.

Smashed Potatoes

6 baby red bliss potatoes
1/8 cup olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
Salt and pepper to taste

Preheat oven to 350 degrees.

Bring a pot of salted water to a rolling boil and add the potatoes.  Boil until fork tender, about 30 minutes.  Drain in a colander and run cool water over them until they are cool enough to handle.

Lay a kitchen towel down and fold a second towel into quarters. Lay a potato on the towel and use the folded towel to gently smash the potato.  Transfer to a baking sheet.

Pour the olive oil over the potatoes and sprinkle with the thyme, rosemary and salt and pepper.  Place in the oven and bake for about 10-15 minutes until crispy on the outside.

Serve immediately.

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