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January 13, 2009 / katelynb

Crispy Smashed Potatoes



Crispy Smashed Potatoes

b sized red potatoes (as many as you like to eat)

olive oil

salt (sea salt is nice)


Boil potatoes, drain and transfer to a kitchen towel. With the corner of the towel, smash potatoes just so they break but do not fall apart.  Move potatoes to a baking sheet and drizzle with olive oil.  Season with sea salt and black pepper.  Bake at 450 degrees for 35-40 minutes or until the tops are brown and crisp.

Tony made potatoes tonight and they were insanely good!  I loved the ease of the preparation and the crispy tops.  These would be great with ketchup, more salt and pepper or just plain old butter, but he jazzed them up with a little sour cream horseradish sauce that was perfect, just the right amount of kick on a cold day. 

Speaking of kicking on a cold day, “Baby B” has been moving around a lot lately. At 27 weeks I guess that is to be expected.  It has been fun for both Tony and I to feel the baby move and we even got to see a bit the other night.  We have another ultrasound appointment in a few weeks, so we are looking forward to getting another peek at baby then. 

For now, here are some photos of Tony and I in the kitchen:





Leave a Comment
  1. limeandlemon / Jan 14 2009 6:40 am

    this is so simple ….quiet a tasty way of making potatoes … im gonna try it soon … Laila …

  2. Mark O / Jan 26 2009 2:54 pm

    I made these over the weekend, and everyone loved ’em. I made a roast, and was getting ready to make mashed potatoes when I remembered this recipe. They’re easy to do and a nice departure from the standard mashed potatoes or baked potatoes. We went ahead and added a little bit of cheese to the tops right at the end.

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