Hot Smashed Potatoes
Boil 'em, Smash 'em, Bake 'em!
New potatoes are boiled until tender, smashed, brushed with olive oil and seasoned, then baked until smashing hot and crispy! Great with steak, grilled chicken, fried fish, well just about anything!
- New red potatoes
- Olive oil
- Kosher salt and black pepper, to taste
- Other seasonings such as rosemary, thyme, or parsley (optional)
- Toppings such as butter, sour cream, cheddar cheese, bacon, green onions (optional)
Boil whole potatoes in salted water until tender but not mushy. (I used a toothpick to test for doneness.) Carefully remove to paper towels to dry.
Preheat oven to 400-425 degrees F.
Line a large jellyroll pan with aluminum foil or parchment paper. Arrange potatoes in pan about 3 inches apart. Using a potato masher, bottom of a glass, or whatever else you may have, smash the top of the potatoes. Brush tops generously with olive oil and season with kosher salt and pepper (and any other seasoning you like, if desired).
Bake for 20-25 minutes or until smashing hot and crispy.
Serve immediately as is, or top with your favorite loaded potato toppings. (Use an egg turner to remove potatoes from pan.)