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| After looking at many many recipes, this is my take on a fantastic side dish! |
Wow! When I first saw this recipe on The Pioneer Woman, I thought to myself that this was something I wanted to try - it looked interesting and delicious! 10 years later and after reading a whole lot of smashed potato recipes, tonight I finally put my spin on it. And it was crispy, tasty - just delicious!
I made them in one of my trusty iron skillets, of course. Not only were they taste perfection, they looked perfect in that iron skillet! Much better than on a cookie sheet. Of course, if you're making them for a crowd, instead of just six, a cookie sheet is the way to go. (The variations on this are endless - include bacon bits, garlic, parmesan, etc. etc. etc.!) Enjoy!
All ingredients are to your taste. Below is for 6 red potatoes.
Preheat oven to 450º.
2 - 4 T. butter, divided
2 - 4 T. extra virgin olive oil, divided
6 medium sized red potatoes, washed
fresh ground sea salt
fresh ground (tellicherry) pepper
about 2 T. fresh rosemary, chopped (dried can be substituted)
12 sprigs of the tops of fresh thyme (dried can be substituted)
about 3 T. chopped fresh parsley
4 scallions/green onions, sliced thinly, green tops included
Preheat oven to 450º.
Put potatoes in a pot and cover with water. Gently boil until potatoes are done, about 20 minutes. In the meantime, melt half the butter and half olive oil in the skillet, on your stove, stir, then turn off heat. Melt the other half butter/olive oil mix in a microwave-safe bowl. Stir.
Remove potatoes and let thoroughly dry. Place potatoes artfully in an iron skillet (see above) and gently flatten with an old fashioned hand-held potato masher. DON'T smash too fast or too hard - my first smashed potato was a mess! (Below, see that bottom potato? Smushed, not smashed!)
Lightly dab the tops of potatoes with the microwaved butter/olive oil mixture. Grate salt and pepper on the tops of the potatoes, to your taste. Sprinkle the tops evenly with the rosemary. Place, crossed, two sprigs fresh thyme on each potato.
Bake for 25 minutes at 450º. Remove with spatula to each plate. Instruct folks to remove the thyme leaves off of each stem onto potatoes (or do it for them). Dig in!
We enjoyed ours with an iron skillet steak. And a side salad. Well....that side salad was a good thought....that didn't happen. (sigh)
UPDATE:
Tonight the potatoes were smashed a different way! All was the same until the toppings were added: To the smashed potatoes: drizzle with melted butter and then toasted bacon bits. Roast in the oven until all is sizzling. Sprinkle with shredded cheddar cheese and bake until cheese is beginning to melt. Turn on the broiler and broil until cheese is beginning to brown.
~~~
YUM!
'till we feast again!
xoabb
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