Crunchy Smashed Potatoes
Crunchy on the outside, creamy on the inside with just the perfect salty crust.
Equipment
- 1 medium pot for boiling potatoes
- 1 12x15 sheet pan
Ingredients
- 3 pounds Red Potatoes
- 4 tablespoons Butter
- 2 tablespoons Olive Oil
- 1 teaspoon Kosher Salt
- fresh ground pepper to your taste
Instructions
- Boil potatoes in salted water until fork tender, about 20 minutes.
- Drain water off potatoes and allow to cool enough so you can handle them. (At this point you can place in refrigerator for up to 4 days before baking or smash and bake right away.)
- Melt butter and whisk in olive oil.
- Drizzle a tablespoon of oil on a 12×15 baking sheet.
- Place potatoes on a baking sheet, take a large metal spatula and smash each potato flat.
- Drizzle remaining butter/olive oil mixture over potatoes, sprinkle with salt and pepper and bake at 425 degrees for 30 minutes or until potatoes are crunchy and crispy around the edges.
Notes
If there happen to be any leftover these potatoes make great breakfast potatoes, chop up leftover smashed potatoes, add some sliced mushrooms, bell pepper, and onions, fry it all together in a frying pan. If you like egg scrambles you could add a couple of eggs and cheese and you’ll have yourself a hearty delicious breakfast!
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