Do you love baked potatoes? Me too. Don’t you hate that they have to bake for like an hour? Me too. Don’t you wish that there was a solution? There is!
These made an excellent (and pretty) side dish. I love that crispiness on the outside with softness on the inside. Potatoes are awesome. So versatile and delicious. If you’re a potato lover like us, this is a great way to serve them in a more unique way. After a while, regular baked potatoes or mashed potatoes just get old.
The first step in the recipe is to boil them, put them on a cookie sheet, and them smash them a little. Well, mine didn’t really “smush” that well. Instead of just gently breaking and separating slightly, mine just kept their shape…so I pressed harder…and harder…until SMASH! They potato basically shot in all different directions across the kitchen. Awesome. Welcome to Normal Cooking, y’all.
The potatoes were very tender after boiling so I don’t think it was a matter of how long they were boiled. I really think it was because my potatoes were rather large. There weren’t any small ones at the store, but I got the smallest ones I could find. Your best best to avoid what happened to me, is to buy really small potatoes and to boil them a really long time first. Anyways, I hope you learned from my mistake (that’s what I’m here for :-)).
- 8-12 baby red potatoes
- 1 tbsp olive oil
- Sea salt and fresh cracked pepper
- Sour cream (optional)
- Shredded cheese (optional)
- Chives (optional)
- Boil the potatoes for 10-15 minutes or until fork tender. Preheat oven to 400 F.
- Place potatoes on a cooking sheet coated with cooking spray. With a potato masher, gently smash each potato. Drizzle with olive oil, sea salt, and pepper (add a bit of your favorite dry herbs if you like. I used garlic powder).
- Bake for 20-25 minutes or until crisp and golden brown. Eat plain or top with a little sour cream, cheese, and chives.
Source: For the Love of Cooking