Smashed P’tots
Info
Equipment
- Stockpot
- Baking sheet
- Mixing bowl
- Mesh strainer or colander
Ingredients
- 1 lb yellow or red baby potatoes
- 1/2 stick butter, melted
- 1/4 cup olive oil
- 3 tbsp or 5 cloves garlic, minced
- 1/2 tbsp each garlic powder, onion powder, Italian seasoning
- To taste: salt, pepper, shredded parmesan cheese
Directions
- Preheat oven to 350º F.
- Fill stockpot with water and salt heavily. Add potatoes and bring to a boil. Let boil until potatoes are tender but a little resistant (just like your ex), about 15–20 minutes.
- While potatoes are boiling, mix butter, oil, garlic, and seasonings in mixing bowl.
- Remove potatoes and drain in strainer.
- Plop the potatoes on the baking sheet. Using the bottom of a glass (make sure it’s flat!), smash the potatoes to about 1/2" thickness, forming discs.
- Top the potato discs with oil/butter mixture and a pinch of parmesan cheese.
- Bake until potatoes are golden brown and delicious, about 30–40 minutes.
Notes
Though these stand up on their own, I’ve been known to serve them with a dollop of sour cream.