Recipes abound on the internet for smashed potatoes; most begin by boiling the potatoes for about 20 minutes. For just two, I simply pierced the potatoes (cutting larger ones in half) and microwaved until tender. After smashing, drizzling with olive oil and garden herbs, the potatoes are roasted to create a crispy surface that adds another layer of flavor to garden-grown spuds. Below is a guide for preparing. . .
Smashed New Potatoes
New potatoes, red or white
Olive oil
Salt and pepper
Chopped garden herbs such as chives, parsley, rosemary, garlic
- Pierced the potatoes (cutting larger ones in half) and microwave until tender.
- Lightly brush a baking pan with olive oil. Place potatoes on pan leaving space around each.
- Smash each potato and then drizzle with olive oil; season with salt and pepper, then sprinkle with garden herbs.
- Place potatoes in a preheated 425° oven and roast until skin in crispy but insides are still fluffy — about 12 to 18 minutes depending on size.
Other additions: Parmesan or other cheeses added to the potatoes roast/bake
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