Crispy Smashed Potatoes

We griddled out last night and the boys made amazing Smashburgers. So good – we’re definitely hoping for a encore! I started potatoes boiling for potato salad as a side. But I don’t really like potato salad all that much and neither does anyone else.

So what do you really want with burgers? Fries, of course! And what goes better with a Smashburger than Smashed Potatoes? I found an amazingly good recipe from melskitchencafe.com. It’s easy, delicious and everyone loved it!

Ingredients:

2 lbs. baby red or yellow potatoes
1 Tbsp plus ¼ tsp kosher salt, divided
4 Tbsp olive oil, divided
¼ tsp garlic powder
¼ tsp onion powder
Freshly ground black pepper, to taste
2 Tbsp chopped fresh parsley, chives and/or green onion (optional)

Add 1 Tbsp salt to a pot of boiling water and add potatoes. Cook until quite soft, but not totally mushy. Let cool.

Drizzle and smear a little of the olive oil on a baking sheet and place potatoes on the sheet. Using a potato masher, or the bottom of a water glass, press down on the potatoes until they’re smashed about 1/2″ thick. Don’t crowd them.

Drizzle with olive oil. Sprinkle with garlic powder, onion powder and a little kosher salt. Grind fresh pepper over.

Bake in a 425 oven for 25-30 minutes or until slightly golden on the top and nicely browned on the bottom.

Serve with a dollop of sour cream, or ketchup. Delish!