Kathy's Kitchen, Smashed Potatoes

From the Carroll Times Herald, where my daughter Rebecca is editor. This is definitely a keeper.

 

OUR FAMILY FAVORITES

These smashed, seasoned potatoes make a jazzy side dish

By Jane LawsonSep 17, 2021

 

Smashed potatoes have it all — crisp edges and soft insides topped with a blend of garlic and smoked paprika.

When plain potatoes just won’t do, jazz up meatloaf, pork chops or chicken breasts with these fancy yet easy-to-prepare potatoes.

Smashed Potatoes

These potatoes require an extra step, but the effort is worth it. This side dish is a fun addition to any dinner.

1 1/2 pounds small yellow potatoes, scrubbed and rinsed

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1 tablespoon olive oil

3 tablespoons melted butter

Parmesan cheese, grated

Fill a large pot with water. Add potatoes. Heat water on high until boiling, then reduce heat to medium. Cook potatoes until fork tender, about 15 minutes. Drain potatoes in a strainer.

In a small bowl mix together salt, pepper, garlic powder, and smoked paprika.

Brush 1 tablespoon of olive oil onto baking sheet (with sides). Place potatoes onto baking sheet and use the bottom of a glass to smash each potato carefully. Be careful not to smash too hard; you want to retain the round shape. Continue with each potato, allowing for space between each one.

Drizzle each potato with melted butter. Sprinkle with seasoning mixture and Parmesan cheese.

Preheat oven and bake for 22 minutes or until potatoes are crispy around the edges and golden brown. Remove from oven and serve hot.

Note: Reserve any leftover seasoning mixture for future use on meat, potatoes or vegetables.