Crispy Smashed Bright, Herby, Salty Potatoes

So I know the crispy smashed potato became a bit of a trend HOWEVER, I gotta say, I make these for clients (and myself) all the time and they are worth making. The beauty is that you can put your own spin on it but I’m going to give you one of the many versions I make here and how you make this.

To begin… pick your preference of potato. I will say, you need a small guy. Like a little Yukon, Dutch or even red potatoes are my preference. The Dutch and Yukon are a little more creamy which helps here because you’re creating a crispy outside with a surprising pillowy inside.

Ingredients:

~ I’d say three to four small potatoes per person so let’s say you’re cooking for four people, one bag of the potatoes from Trading Joseph or Whole Foods which is about 1.5lb.

~ Butter (1/2 cup)

~ Castelvetrano Olives (1 cup chopped in large slices and then a 1/2 cup left whole but pitted)

~ Herbs: Lets be honest, herbs make everything more delicious so you let your herb flag fly here. BUT I’d say dill, parsley and mint are my faves for this specific version and I say be generous!

~ Salt and Pepper and good Olive Oil

~ Half a lemon

~ Things you’ll need: oven, baking sheet, knife, parchment paper, strainer, coffee cup, saucepan

Let’s Cook:

Preheat your oven to 400°F. While that’s warming up, boil your potatoes. You want to boil them in HEAVILY salted water. Don’t be shy here. Salt your water. It’s the first step to seasoning this dish. When boiling, you’re not going to go as far as you would for a mashed potato but you do want a fork to be able to pierce the potato easily. So let’s say 18-22 mins. Then you’ll drain the potatoes and let them cool on a parchment paper lined baking sheet. Once you can touch them without feeling like you’re going to burn yourself, grab your coffee mug. Place the coffee mug (or anything with a flat surface that will help you smash) on top of the potato (one at a time) and slowly put pressure, breaking the skin and pushing the potato into a half inch thick round. In a saucepan, melt the butter. While that’s happening, toss in the sliced olives. Drizzle a little olive oil over all of the potatoes and then spoon half of the butter mixture on top of the potatoes, too! Salt and pepper everything. Then bake for 45 mins. When you take them out, drizzle the rest of the butter mixture over the potatoes and put back in for an additional 5 mins. Then remove, sprinkle all the herbs, the whole olives and squeeze the lemon over everything. This brightens it up. Taste to see if it needs more salt but I suggest serving on a large flat serving dish so every bite gets the herb and lemon goodness!

Enjoy! xx C