Crispy Smashed Potatoes
This one floated by in FB and caught my eye. Of course, i have dealt the original a flavorful blow or two. Some may be tempted to add cheese. That is fine but try it without it first. It is good.
1.5-2.5 lbs potatoes (red or yellow babies work best but any will do.. Keep the sizes consistent)
3 Tbs Butter Substitute
~ 2 Tbs olive oil, divided
1/4 tsp each – garlic powder, onion powder and Tajin spice
Cilantro or sliced scallions or parsley for garnish
Assorted dipping sauces – Ranch, Barbecue, salsa, salsa verde, tahini, catsup, even mustard or mayo
- Assemble all ingredients except chicken and barbecue sauce in a bowl and mix well.
- Place potatoes whole or cut about the same size into a pot of boiling water and boil until soft but don’t let them get mush. The skins can split but you want each piece intact.
- Preheat oven to 425 degrees. Place parchment paper over a cookie sheet.
- When soft allow taters to rest in the colander for about 5 minutes or so to steam dry.
- In a separate bowl, mix spices, half the oil, and all of the melted butter substitute together
- Place dried potatoes in a large bowl and gently mix with spice mix until all are covered
- Place each potato piece on the cutting board and smash it with something appropriate (Borrow your murderer neighbor’s, “blunt instrument” if needed). Thin smashes are crispier as potatoes not smashed as flat are fluffier in the center. They both are good, I recommend a mix. After a potato is smashed put it on the parchment-covered baking sheet. Repeat until all the potatoes are smashed.
- Drizzle the remaining olive oil over the potatoes. Place cookie sheet on the middle shelf and bake for 25-30 minutes until crispy and golden.