I love going to the farmers market because I always learn new ways to cook with fresh produce. This weekend I learned how to make these roasted smashed potatoes. They are so easy, and are really delicious. They combine the tastes and textures of crispy roasted potatoes, with creamy, buttery mashed potatoes. They’re simple to make, and the kids (especially my Kazastroid) love to help out.
Here’s how to make them.
You’ll want 1-2 potatoes per person. We use russet potatoes, because they are equally good mashed as they are roasted. Boil them in plenty of salted water until done, about 15-20 minutes. Pull them out of the pot and set them on a baking sheet. Take a bowl and smash them down to about ½ inch thick.
Give each a small slather of sweet creamery butter…
…and season them with salt and pepper.
You want them to look like this when they go into the oven.
Roast them on the baking sheet in a 400 degree oven for about 10 minutes. If they don’t crisp up enough, roast them a few minutes more.
Serve with sour cream and chives, or a drizzle of homemade barbecue sauce.
- 1-2 russet potatoes per person
- 1 teaspoon of butter per potato
- salt and pepper
- You’ll want 1-2 potatoes per person. We use russet potatoes, because they are equally good mashed as they are roasted.
- Boil them in plenty of salted water until done, about 15-20 minutes.
- Pull them out of the pot and set them on a baking sheet.
- Take a bowl and smash them down to about ½ inch thick.
- Give each a small slather of sweet creamery butter, and season them with salt and pepper.
- Roast them on the baking sheet in a 400 degree oven for about 10 minutes. If they don’t crisp up enough, roast them a few minutes more.
- Serve with sour cream and chives, or a drizzle of homemade barbecue sauce.
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