Crash Hot Potatoes

 

 

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 :-)).

Crash Hot Potatoes

Source:  For the Love of Cooking

Ingredients:
8-12 baby red potatoes
1 tbsp olive oil
Sea salt and fresh cracked pepper
Sour cream (optional)
Shredded cheese (optional)
Chives (optional)

Directions:
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.

2 thoughts on “Crash Hot Potatoes

  1. Pingback: Dijon Panko Tilapia « normalcooking

  2. Pingback: Favorite Recipes of 2012 « normalcooking

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