Smash ‘Em – Crisp and Fluffy Baked Potatoes!

It’s been a while since my last posting, and if you follow me on other social media you’ll know I’ve been spending a lot of my ‘down time’ teaching a few different cooking classes at Hipcooks San Diego.  Absolute loving it, but haven’t found time to post here on a regular basis.  Rest assured, my freezer and tummy are still full, and I’m still doing my Sunday prep kitchen for the week ahead, including my go-to roasted chicken salad that gets me through weekday lunches!

Today I thought I’d share one my new favorite go-to ways to make roasted potatoes – smash ’em!  Easy as can be:  Wash/Boil, Smash, Season, Bake

Picture of Multi-Color Boiled Potatoes

Multi-Color Boiled Potatoes

Picture of Smashed Baked Potatoes

Smashed Baked Potatoes

 

 

 

 

 

 

 

 

Wash and boil bunch of small red and/or multi-colored new (thin skin) potatoes until a sharp knife pierces them with a bit of resistance.  Drain the water and leave in hot pot to dry out a bit.  (That’s the secret to the fluffy part!)  Transfer to a baking sheet and gently smash with a kitchen mallet or bottom of a glass/cup.  Drizzle with olive oil, season with salt/pepper, and bake at 425F for about 25-30 minutes until crispy and golden brown!  That’s it!

I hope you enjoy these easy and delicious roasted potatoes as much as I do.  I came home from teaching the pasta class today, roasted my regular Sunday Chicken and these beautiful potatoes – and I’m about ready to sit down to eat some dinner (right after I pour myself a glass of wine!)

Any questions, let me know.  If you’re in the San Diego area, check out a class at Hipcooks!

In the meantime, eat well – Buon Appetito!

 

 

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