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Smashed and Crispy

There is hardly any better way to describe these potatoes than smashed and crispy ūüôā ¬†If you love potatoes (your Two Chums certainly do), you’ve probably eaten your share them. ¬†Baked, boiled, mashed, roasted, pureed, turned into salad and perhaps best of all fried! ¬† Ah the joy of good potato, especially the fried or crispy kind. ¬†But they may not always have been as tasty or as crispy as you might have liked. ¬†Now truth be told, we’ve never met a potato we didn’t like. ¬† But, it is also true that, not all potatoes are created equal. ¬†Or at least not all potatoes are equally cooked to a state of yumminess!

Today we are going to share a very simple way to boil, smash and roast a potato so that it is both creamy on the inside and crispy on the outside. ¬†It’s very simple actually, you do just what we just said.

1.First peel and boil 1 potato per person  leaving them whole.  This will take about 10-15 minutes depending on the size of your potatoes for them to be done enough to proceed to the next step.

2.Next drizzle some melted butter, or olive oil, OR better still both, on a baking sheet. ¬†Place each whole potato onto the baking sheet (if they are especially large cut them in half) and then using your potato masher, apply just enough pressure to lightly “smash” the potato until it looks a bit fractured. ¬† Repeat leaving a small space between potatoes.

3.  Now lightly drizzle these smashed spuds with some more melted butter or olive oil, or a combo of the two.   Sprinkle liberally with some salt and pepper, then place in a preheated 400 degree oven to roast and crisp the outside of the potato.  Cook for about 15 minutes or until they are golden brown.  You may want to flip them over about half way through the cooking.

Serve right away with your favorite meat. ¬†Chicken or beef are especially good. ¬†If you have any left over the next morning from dinner the night before, you can always warm them in a frying pan in a slight drizzle of oil. ¬†This will heat them and allow them to crisp up again. ¬†They are perfect for breakfast alongside some fried eggs ūüôā

You really can’t go wrong with these potatoes that are a combo of mashed and roasted potatoes. Soft and creamy on the inside and crispy on the outside. ¬†Yum! Joy! Pure joy!

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2 Comments
  1. Lara Clardy #

    Sounds nummy. What kind of potatoes do you use?

    June 14, 2017
    • Two Chums #

      They are really yummy Lara. We used russet for this photo, but they are really delicious made with Yukon Gold potatoes as well. Let us know what you think if you try them ūüôā

      June 16, 2017

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