This recipe is slightly more involved than previous recipes I’ve posted, but I guarantee you excellent results, and there will be no leftovers.
It’s perfect for a family dinner or dinner party where there are a lot of people with diverse tastes.
Ingredients:
- 10 to 12 small yellow-skinned potatoes- I like Yukon Gold
- One stick of butter
- Herbs of your choice (I like this Penzeys mix. Or use any of the following together: rosemary, tarragon, granulated garlic, granulated onion, and thyme)
- Spray release
- 1 cup of grated cheese, your choice (I prefer sharp cheddar, but I’ve also tried it with an Italian blend also and it’s quite delicious).
Directions:
- Clean the potatoes thoroughly. DO NOT PEEL.
- Place potatoes in a large pot with water, cook on the stove for about 15 to 20 minutes until they are fork-tender.
- While the potatoes are cooking, in a separate dish combine spices of your choice, and the stick of butter. Microwave for 15 to 20 seconds until butter is melted.
- Drain potatoes, do not rinse.
- Preheat oven to 350°.
- Either line a cookie sheet with aluminum foil and coat with spray release, or use a nonstick cookie sheet, your choice.
- Place potatoes approximately 1 inch apart.
- Gently press down on the potatoes with the backside of a fork (or the bottom of a coffee mug if your potatoes are bigger) until they are slightly smashed.
- Pour a little of the butter/herb mixture over the slightly smashed potatoes (less than a tablespoon).
- Bake potatoes in the oven for 15 to 20 minutes, or until they appear to have crisp/browned.
- Top each potato with a small amount of cheese (1 to 2 tablespoons).
- Serve potatoes with sour cream, real bacon bits (I like the ones from Costco), or whatever toppings you and your family prefer.
As a side dish that serves 4 to 6 as a main dish serves 2 to 3. These smashed potatoes are also great with chili or a hearty salad.
Hewes Family Fun 