It’s not often that you can use “smashed” in a name for a dish, and I enjoyed typing every letter of it. These are, of course, basically small baked potatoes that have been smooshed, buttered and baked until crispy.
If anyone has any ideas for other smashed foods, please let me know.
What you’ll need:
- 1 lb small (baby) potatoes
- 2T melted butter (or a little more)
- Garlic powder, to taste
- Onion powder, to taste
- Salt and pepper, to taste
Good options for toppings
- Crumbled bacon
- Chopped scallions
- Sour cream
What to do:
Wash and boil the potatoes in a pot or large saucepan. Boiling time depends on the potato size. About 20-30 minutes should work in most cases. They have to be cooked enough to easily flatten when pressed.
When they’re cooked, drain the potatoes and let them cool and dry for a few minutes.
Start heating your oven to 350 degrees.
Meanwhile, put the potatoes on a nonstick baking pan and gently smoosh them with a slotted spatula until each potato is flattened, but not fragmented. Spraying the underside of the spatula with cooking spray helps reduce sticking.
Pour the melted butter evenly across all of the potatoes you’re baking. Be liberal with it (and with everything else in your life, too). After applying the butter, sprinkle with the two powders, salt and pepper.
Bake the potatoes for 20-40 minutes, or until golden brown and crispy. That’s a wide time-window, so start keeping an eye on them very few minutes after 20 minutes.
Enjoy hot out of the oven.