CRISPY SMASHED POTATOES…with cheese of course!
Boil Potatoes
Use small red potatoes if you have them on hand; they work perfectly! Cook the potatoes until they are completely tender and can be easily pierced with a knife. Make sure they are cooked through but don’t overcook.
Flatten Potatoes
Have a cookie sheet ready with a quick spray of oil.
Drain the potatoes and dump onto the cookie sheet. Using a towel or a folded piece of paper towel, flatten the potatoes right on the pan.
Roast the Potatoes
Preheat oven to 425.
Here is what I do…. but many variations can be used for sure. Be creative.
I melt a litle butter and spoon and smooth over the top of each potato. I grate some garlic salt on each, some pepper and some crushed rosemary. (Sometimes I used a ready made chicken seasoning mix)
Bake for about 20 to 30 minutes or until browned. Sprinkle with some parmesan cheese. Fabulous accompaniment to dinner.
I got this recipe years ago from Fine Food magazine and I am sure you can google it for the fancy version (pronounced far more steps) but this is what my recipe has morphed into over the years. Enjoy!