S(mashed) Potatoes -

My idea for Smashed potatoes came about when I was short on time. I saw really tiny potatoes at the grocery store one day and thought they would be a really versatile ingredient. When I got my timing wrong for dinner one night, I wanted to do something very quick. I had boiled them, so I thought what's the fastest way to serve them... butter and salt. So I put them in a pan, started to fry them, and some were pretty big, so I smashed one. I was pretty flustered at the time, and smashing them was pretty satisfying, so, I kept going. Soon they were all crushed, and I had Smashed potatoes. I think it's somewhat of a cross between mashed potatoes and french fries. There's a salty crunch but still smooth. I think the result is a homerun and all three of my kids agreed it's definitely in the rotation so to me that's a huge victory.

Print Recipe

(S)mashed Potatoes

Prep Time5 mins

Cook Time25 mins

Course: Side Dish

Cuisine: American

Keyword: Potatoes, Rustic, side

Servings:

Calories: 139kcal

Author: SatMorning21

Ingredients

1 lb. Small Bite-Sized Potatoes
2 TB Butter
1 T Salt
¼ T Pepper

Instructions

Boil potatoes for 12 minutes or until you can easily pierce with a knife.
In a large pan, add butter and melt over medium high heat.
Drain potatoes and add to the pan. Cook for 5 - 6 minutes, shaking the pan occasionally.
Start smashing the potatoes one by one with the back of a spatula. You don't want to smash them too much or else they'll fall apart, just enough to the point they open up. Add salt and cook for 5 minutes to get a crust on the bottom of potato.
I was able to flip the potatoes and fry on the other side for an additional 5 minutes, but this step isn't necessary (especially if the potatoes start to fall apart.)
Remove potatoes to a plate and top with a little green onion for color (optional of course.)

Nutrition

S(mashed) Potatoes