There’s a very simple smashed potatoes recipe I’ve been making for years and I recently notice it’s a thing now. I’m NOT saying I invented it lol, I must have seen it or tasted it somewhere and I figured out my take on it… as I always do.
I’m making a spicy version today but you can totally flavor them the way you like them. As long as they’re smashed and crispy you’re good to go.
I typically make these potatoes as a thanksgiving side dish or as a NYE appetizer, it’s super easy to dress this up or down, just as your favorite white T-shirt.
2 lb of Pearl or Cambray potatoes.
Aleppo pepper to taste.
The zest of 1 lime.
Parmesan cheese to taste.
1 tsp kosher salt.
1 tsp freshly found black pepper.
1 tsp olive oil.
If you want to make these fancy, just add a tablespoon of truffle oil before serving.
Preheat oven to 400 degrees.
Parboil the potatoes. Use a medium sauce pan to boil your potatoes, do not peel them. You will know when they’re cooked by inserting a toothpick or fork in one of them and it releases easily. Drain potatoes and reserve.
Use a glass to smash the cooked potatoes. You will apply enough pressure until each potato smashes, the more potato skin you see, the better.
Arrange the smashed potatoes in a baking sheet, add olive oil and mix mix. Do not overdress them, you want to barely touch them with oil. We’re going for crispy potatoes here.
Bake them for about 15 minutes or until they’re as crispy as you want them.
Take them out of the oven and add lemon zest, as much Aleppo pepper and Parmesan as you want. You can garnish with some parsley too.
The way I dress up this recipe is simply by using truffle oil instead of Aleppo.
That’s about it. Tag me on Instagram if you end up making these. I love seeing your dishes.