To serve alongside my homemade fried chicken, I made smashed potatoes Thursday night as well.
- I took small potatoes in a pot, added water [just enough to cover the potatoes], and let them cook over high heat until the potatoes were fork tender.
- Meanwhile, line your baking sheet with foil [for easy cleanup], and drizzle [olive] oil.
- Once the potatoes are fork tender, remove the potatoes from the water. Put them on the lined baking sheet, leaving space in between each one to spread. You are, after all, going to “smash” them!
- Next, “smash” your potatoes. With a meat mallet, a glass… whatever works. I used my potato masher.
- Then, drizzle more olive oil on top of all the potatoes and season them. I sprinkled salt and pepper on all of them, and rosemary on only about half of them [thanks to the picky brothers].
- In a preheated 450 degree oven, bake for about 20-25 minutes [or until they are crispy].
I felt like they could be a bit more crispy, but I didn’t want to use too much [olive] oil, and worried about the bottom burning. It tasted really good, so that’s all that matters I suppose.
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P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.
They sound interesting. I would go light on the oil too.
Rhonda, try them out — they are delicious… and a great way to change up your use of potatoes.
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