Crispy Smashed Potatoes
I know most people enjoy traditional mashed potatoes with Thanksgiving dinner, but another option are these Crispy Smashed Potatoes. Although they are not what everyone may be used to, they're equally as (or dare I say even more) delicious and even easier. They're crunchy on the outside, yet perfectly soft on the inside. The oil and salt combination that is sprinkled on top is just enough extra flavor to give them the taste and crunch of a french fry, but they're baked so you avoid the extra fat and calories.
You can also cook and smash the potatoes the day before, so in the midst of the hustle and bustle of Thanksgiving Day you'll only need to throw then under the broiler for a few minutes to get them crispy. That's it. It's a change I think most people will love.
Oh, and if this was any day other than Thanksgiving, I'd easily top these with some cheese, sour cream and scallions. And maybe bacon bits. A smashed loaded baked potato. Pure evil. Or pure genius? Enjoy!
- 1 lb. baby yellow potatoes (or 1-2 per serving)
- Salt and pepper, to taste
- Extra virgin olive oil
- Fresh parsley, chopped, for serving (optional)
Put the potatoes in a large saucepan and fill with water. Make sure the water rises at least 1-inch over the potatoes. Bring to a boil. Reduce to low and simmer until the potatoes are fork tender, about 30 minutes.
Alternatively, you can make a small slit in the top of each potato and microwave for about 7 minutes per pound, or until the potatoes are tender. This might take less time depending on the size of your potatoes.
Set your broiler to medium.
When they potatoes are done, place on paper towels to dry them off. Once dry, transfer the potatoes to a baking sheet. Use a paper towel or paper plate to carefully mash them to 1/4-inch thick.
Drizzle a small amount of olive oil over top. Sprinkle the potatoes with salt and pepper.
Set the potatoes under the broiler for 5-8 minutes or until they become crispy. Keep an eye on them so they don't burn. Remove from oven and sprinkle with fresh parsley. Enjoy immediately.
Source: My Mom