Crispy Smashed Potatoes

I have seen chefs and cooks do smashed potatoes a lot but have never actually made them. I tried it out yesterday to go with grilled steak and asparagus for a different potato side dish . Oh my goodness... so yummy! I used Yukon Gold potatoes since they crisp up nice around the edges but are buttery soft in the center. YUM! we topped with a dollop of sour cream. You could also flavor the butter with a little garlic if you like and top with bacon bits and cheddar cheese for a loaded bake potatoe flavor. I did parmesan cheese and little fresh parsley at the end. Anyway you top them is delish! Enjoy!

Crispy Smashed Potatoes

10 to 12 small Yukon Gold potatoes, washed
3 tbsp unsalted butter , melted
1 tbsp olive oil
Salt and pepper

Grated Parmesan Cheese, Optional Garnish
Finely chopped parsley , optional garnish

Sour cream for serving, if desired

Bring a pot of water to the boil. Cook potatoes until soft - small ones should take around 20 to 25 minutes, large ones might take 30 minutes. It's ok if the skin splits.

Preheat oven to 350F . Line a baking sheet with parchment paper, spray with non -stick cooking spray or olive oil. Set aside.

Drain the potatoes and let them dry in the colander for 5 minutes or so. Or you can leave in the pot with the lid off until you are ready to smash them if you boiled ahead of time.

Place on the baking sheet then use a large fork or potato masher to squish them, keeping them in one piece. The flatter you smash them the crispier they are, If you leave them with a  little more nubbly surface the better crunch!

Leave on the baking sheet to steam dry for 5 minutes or so - makes them crispier!

Drizzle with a spoonfull of butter, then just a bit of olive oil (about 1/4 tsp on each). Sprinkle with salt and pepper.

Bake for 30 minutes, then sprinkle the top with grated parmesan cheese and fresh Parsley. Bake for 10 to 15 more minutes or until deep golden and crispy. Do not flip!

Serve hot, Top with a dollop of sour cream on top if desired. 

YUM!