How to make 'Crispy Smash Potatoes"

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Barbecue season is here in Arizona, however, just around the corner- for those in the northern states. I say this, as this potato is a great side with burgers, steak and chicken! You make these in the oven, so actually even if you are not ready to fire up the "Q", you can make this easy delicious side!


I’ve been buying the most gorgeous baby potatoes so sweet and creamy inside they’re literally addictive! If you're looking for a easy potato recipe during the week you have to make these Crispy Smashed Potatoes! 

Do the busy work—boiling and flattening the potatoes—up to 8 hours ahead. Let potatoes cool completely, and store them on the pan, lightly covered, in the fridge. Then all you have to do at the last minute is coat with oil/butter, salt, pepper and roast.

Crispy Smash potatoes are delicious on their own, but, you can add a variety of toppings. In my April 2013 blog, "Smash Hot Potatoes" I added rosemary. Another version is my Crispy Cheddar Smash Potatoes. Today, I am showing you how to make this step by step.....even a child could do this smash with a cup! 

How to make "Crispy Smash Potatoes"

First boil the potatoes in salted water until soft.

For Instant Pot or pressure cooker- place the potatoes into the pot, secure the lid in locked position, close the valve and set to 10 minutes high pressure with a natural release.

Then, cut a small slit in the top of each potato.

 Next take another baking sheet and.....

  

You may need to spread a bit with a fork.

Next brush on the butter or olive oil and sprinkle salt and pepper. Bake at 450 F degrees for 20-25 minutes until crispy.....enjoy!