Smashed Potatoes

Potatoes.

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His:

Mashed.

Hers:

Roasted.

Theirs:

Smashed.

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Crispy, tender, heavenly.

Time consuming?

….yeah kinda.

As long as you strategically plan it’s all good.

Definitely more of a special occasion thing but good grief they’re delicious.

So simple too!

And now, some words about red skin potatoes:

Smash.

Season.

Broil.

Inhale.

Kinda like….mashed potato chips?

Figure that one out.

Serve as a side to some other less important food.

Obviously, they’ll steal the show.

Enjoy!

❤ Ellen

Smashed Potatoes

A recipe of sorts

Some potatoes
Some olive oil
Salt n’ Pepper
Other flavors if you want (I used oregano and a littttttttle garlic because of the meal they went along with.  Anything goes though…don’t be shy)

1.  Bring a large pot of salted water to a boil.  Add potatoes and cook until very tender (for easy smashing!)

2.  Drain and transfer to a cookie sheet.  Smash each potato with the back of a large spoon…they’ll fall apart a little…it’s ok

3. Drizzle with olive oil, sprinkle with salt, pepper, whatever you want

4. Place cookie sheet under the broiler until they get crispy golden brown…keep an eye on them….broilers are sneaky.  Once they start to brown they’re a blink away from burning