August 29, 2008

Smashed Potatoes

I'm very thankful that we have had a slew of 'new baby red potatoes' coming out of our ears this summer. This is due to a friend of the family giving my Dad a couple cases of them from a truck full he bought, and my Dad, in turn giving us 3/4 of a box. One of our favorite ways to eat them is posted in the photo above; marinated in olive oil and rosemary with salt and pepper and then grilled to perfection.

Another idea that doesn't involve the grill; Smashed Potatoes!

Smashed Potatoes

1 - 2 lbs. baby red potatoes (enough for your family)
Olive oil
Salt and pepper (preferably coarse kosher salt if you have it and fresh cracked black pepper)

Boil the potatoes on the stovetop until they are soft. Place them on an oiled baking sheet and smash them flat to about a 1/2 inch thick. Liberally drizzle over olive oil and season with the coarse salt and fresh cracked black pepper, add some rosemary if you desire or even a little mixture of paprika, cayenne, chili powder and garlic.

Roast at 425 degrees until crisp. Serve immediately.Print Friendly and PDF