Roasted Smashed Potoatoes

Roasted Smashed Potatoes

I found this smashed potato recipe in an Everyday Food magazine. These boiled and roasted potatoes make an excellent side dish. The kids enjoy smashing and eating them. We serve smashed potatoes with ketchup, but they'd also be really tasty with baked potato toppings (cheese, sour cream, chives, bacon, etc.).

Roasted Smashed Potatoes
Small red potatoes
Olive oil
Salt and Pepper
Herbs (optional)

• Preheat the oven to 450*.
• Wash the potatoes, place in a pot, and cover with salted water.
• Boil until fork tender, 15-20 minutes.
• Drain the potatoes and place on a cookie sheet.
• Smash the potatoes with a spatula or potato masher until they are 1/2 to 3/4 inch thick.
• Drizzle or brush with olive oil and season with salt and pepper (and herbs if you're using them).
• Roast until crispy about 30-35 minutes, flipping half way through the cooking time.

Notes: Smaller potatoes work best, but you can substitute larger ones-just cut them in half before crushing them.