Crispy Soft Smashed Potatoes
December 7, 2020 • Vegetables
I’ve heard about smashed potatoes for years, but didn’t think they’d actually taste any different than potatoes that are baked and then mashed with the skins on. Turns out I could not have been more wrong. With smashed potatoes the cooked potatoes in their skins are rebaked with olive oil and spices, giving them an irresistible crunchy texture on the outside with fluffy potato on the inside. I seasoned these with just salt, pepper, and garlic powder, but you could use any seasonings you like on potatoes.
- 1 pound small potatoes (either small new potatoes or fingerlings)
- Extra virgin olive oil
- Garlic Powder
- Cook the potatoes until fork tender (in the oven, microwave, or by boiling them). Spread a thin layer of olive oil on a rimmed baking sheet, then place the potatoes on the baking sheet. Using a meat mallet or the back of a spatula, press the potatoes down so that the skin bursts and they are about a half inch thick. Drizzle liberally with olive oil, then season with salt, pepper and garlic powder. Bake at 400 degrees until the edges are crispy and brown, about 15 minutes.