Recipe of the Week
By Janice of NeverAPlainJane
I love this recipe. The ingredients are available any time of year, it can serve a group of any size, and it works for any meal.
3 lbs small potatoes (Yukon Gold or Red Bliss)
3 Tbs. olive oil or butter
¼ cup chopped chives or flat-leaf parsley
Fresh ground pepper
- Throw your potatoes into a pot of cold, salted water. Bring it to a boil, then reduce heat and simmer until you can easily slip a knife into one of the potatoes. I usually check mine after ten minutes, then every few minutes after that.
- Drain your potatoes and transfer back into the pot. Smash (not mash, we’re going for hearty chunks not smooth mush) with the back of a wooden spoon while drizzling with your olive oil or adding chunks of butter.
- Transfer to a roasting pan and broil until potatoes start to crisp.
- Shower with chives or parsley, sea salt, and pepper.
If you are making smashed potatoes for some lucky guests attending brunch, throw in some bacon bits. For any meal-centric gathering, consider adding a generous handful of grated cheddar. Stick the cheese-topped potatoes back under the broiler for an additional minute or two so the cheese gets nice and melty. Should my husband be in attendance, it wouldn’t hurt to have a dish of sour cream available as well.