Smashed Potatoes – Yumm

John asked me if I had ever had Smashed Potatoes. He had seen the idea on America’s Test Kitchen a while ago, apparently. So yesterday we picked up some freshly-harvested red potatoes to try this simple-to-make dish for our evening appetizer.

Boil until tender 6 medium size freshly-harvested (and washed, lol) red potatoes with skins on.
Drain.
Preheat oven to 450 degrees F.
Coat baking tray lightly with oil.

Whole cooked red potatoes on baking tray - before and after smashing
Whole cooked red potatoes on baking tray – before and after smashing

Set each potato on the tray and smash it with potato masher to make a free-form pancake about 1/2″ thick.

Smash the potato to make a free-form pancake about 1/2" thick
Smash the potato to make a free-form pancake about 1/2″ thick

Drizzle with garlic-olive oil and Cajun spice mix (or your choice of seasonings).

Drizzled with garlic-olive oil and sprinkled with Cajun spice mix
Drizzled with garlic-olive oil and sprinkled with Cajun spice mix

Bake for 30 – 40 minutes until crisp.

Baked until lots of crispy edges
Baked until lots of crispy edges

Serve with dollops of sour cream.

Ready to eat!
Ready to eat!

What can I say other than deeee-li-cious. It didn’t take long for these to vanish. To me, it’s like potato pancakes with all the taste and crunch, but without the bother of a more formal preparation. Try it — I think you will like it!

Written by Jackie Erickson-Schweitzer - Visit Website

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