Hi, friends! I’m sharing with you my family’s favorite way to eat potatoes: Smashed Hot Potatoes!
These “mini” potatoes are first covered in a concoction of olive oil, salt, and pepper; roasted to perfection; satisfyingly smashed; then lastly broiled for a bit of a crisp finish.
Potatoes are a pantry staple of course, you can do practically anything with them. Roasting is so easy, and the additional steps of smashing then broiling make it that much more delicious.
A rimmed baking sheet is recommended to keep the potatoes from rolling off. I use a half sheet size for this recipe. Line with foil before hand to make clean up a breeze!
Any potatoes can be used in this recipe, but my favorite is always the mini, bite sized, fingerling, or petite potatoes. They are very creamy and smooth, and found in all grocery stores.
Feel free to add garlic, rosemary, thyme, a squeeze of lemon, or any other of your favorite herbs and spices for a nice change or to compliment the meal. Smashed Hot Potatoes go with everything.
Enjoy
Smashed Hot Potatoes
Ingredients
- 3 lbs petite potatoes (or 1 bag), rinsed and dried
- 2-3 tablespoons olive oil
- 1 1/2 tablespoons kosher salt
- 2 teaspoons black pepper
Instructions
- Preheat oven to 425.
- Line a baking sheet with foil.
- In a large bowl, add potatoes, then drizzle the olive oil over potatoes, and add salt and pepper.
- Stir well to combine. Pour potatoes onto baking sheet.
- Roast for 45 minutes.
- Remove from oven, and then using a potato masher, bottom of a glass or large fork, press firmly down on each potato until flattened and "smashed". Sprinkle additonal salt and pepper if needed.
- Set oven to broiling. Place pototes back in oven and allow to broil for 5-8 minutes. Watch carefully so they don't scorch, just look for some additional browning.
- Remove from oven and serve immediately.
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