Crispy-Smashed Spuds

Let me introduce my new favourite way to eat potatoes...crispy and smashed.  Whats even better is that you can get out any frustration and aggression in the prep work of these little spuds.  But go easy on them what did the potatoes ever do to you.

Enjoy.  Love JS.

Crispy Smashed Potatoes


24 baby potatoes
olive oil
sea salt & pepper

sour cream & chives for serving


Preheat oven to 400F.
In a small pot of boiling water, cook potatoes till fork tender, approximately 13-15 minutes.  Remove from water and place on paper towel to absorb some of the water.  Allow to cool slightly, until safe to handle.  Cover potatoes with another paper towel, using the palm of your hand gently smash (the skins will break)
Transfer potatoes to a foil lined baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Cook for 25-30 minutes, flipping once halfway, until crisp and browned.

Serve w/ sour cream and chives
Serves 4


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