By Julia Westhoff
We’re talking potatoes here – get your head out of the gutter, northeast Johnson County.
Ahh, the potato. Not a big staple around the old PVPost.com household. Which is strange, because it’s almost the perfect food – cheap, versatile, ever-present, loved by children and adults alike. I just didn’t really understand the appeal of it.
Until now. Now I get it. Crispy, salty, creamy. These were way easy and make for a classy and simple side dish. Yeah – I’mma make these every chance I get. Enjoy!
Crispy Smashed Potatoes
Adapted from shutterbean.com
Preheat oven to 450F. Add the potatoes to a medium pot with enough salted water to cover and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 20 minutes. Drain and let potatoes cool until they are easy to handle. Smash each potato to make it flat.
Spread out the potatoes on a baking sheet. Drizzle with olive oil, season with salt & pepper and toss until evenly coated. Roast until the potatoes are crispy and golden, 25-30 minutes, turning the potatoes with a spatula halfway through cooking.
I served mine with pesto – I could see them being great with sour cream or ketchup, too.