Smashed potatoes
I first found this recipe from The Pioneer Woman. We had a few leftover potatoes, and I gave it the ole college try. I used butter instead of olive oil and threw on my standard spud seasonings, Cajun blend and garlic salt. These smashed potatoes are similar to eating a baked potato but without all the hassle of cutting up the skin and the tater innards.
They will be crispy on the outside, delightfully mashed on the inside, and full of flavor. If you don’t fear heart disease, throw on some more butter and sour cream. Maybe some bacon bits. And chives. Why not some grated cheese?
Smashed potatoes
Ingredients
Scale
- 4 medium-sized white potatoes
- 4 tablespoons of melted butter
- 1 tablespoon of Cajun seasoning
- 1 tablespoon of garlic salt
- Kosher salt and pepper to taste, if desired
Instructions
- Pre-heat oven to 425 degrees. Fill a large pot with cold water. Add potatoes and move to your burner.
- Boil the potatoes until fork tender. Drain and cool.
- Line a baking sheet with parchment paper and transfer cooled potatoes to it. Smash each potato with a metal potato masher. Like my cool one from Ikea.
- Brush about a tablespoon of melted butter on each smashed tater.
- Sprinkle each potato with Cajun seasoning, garlic salt, Kosher salt, and pepper. You should put about a quarter of the tablespoon for the Cajun and garlic on each, not a full tablespoon per potato.
- Pop the flavored and smashed potatoes back in the oven for about 25 minutes.
Enjoy!
