Smashed and Baked Baby Potatoes

Make these! And make a lot of these…because snitching off of the baking tray is going to happen! These crunchy on the outside, creamy on the inside potatoes are a game changer. You’re going to want to boil the potatoes first and master your technique for the “squish”, too much force and they burst so gently, gently is the trick here. Like in life, right? Too much force makes a mess, so easy does it. I used a fork, and a friend recently shared her technique of using the palm of her hand to push down and “smoosh”. Hands down I’m all in! You will love these and your family and guests will love you for making them! Have fun!

Ingredients:

1 Lb. baby red potatoes

2 T ghee or butter

2 T. olive oil

1 garlic cloves, minced

1 sprig fresh thyme or rosemary

Salt to taste

Boil the potatoes in a pot of salted water for about 20 minutes or until they are soft.

Place the potatoes on a baking sheet lined with aluminum foil or parchment paper. With a fork, gently press down on the potato to slightly smash it. 

Melt butter and combine it with the herbs, garlic, salt and olive oil and pour over potatoes. Place in a 350 degree oven for 25 minutes or until they are crispy.

*To do this with sweet potato, slice a sweet potato into 1 inch pieces. Boil and smash per the recipe. Dot with fresh cranberries before they go in the oven for a Thanksgiving flair. Try a sweeter version by drizzling with maple syrup and cinnamon..any of your favorite sweet potato flavors!

Some other suggestions:

*Sprinkle with lemon zest and chives

*Top with parmesan cheese

*Serve with sour cream or yogurt