Crispy Smashed Potatoes

Abigail made these crispy smashed potatoes start to finish with very simple guidance and a little help with the hot stuff from Mommy. So easy and so special and absolutely delicious we had them 2 nights in a row.

Utilizing the @instantpotofficial to hack this recipe is a game changer. Pressure cook your gold, red, or similar small potatoes for 3-4 minutes in the rack or in a steamer basket. If you don’t have an IP, you can parboil your taters in water for about 20 minutes, until fork tender, then drain.

Take your hot and fork tender potatoes and toss in plenty of your favorite fats and seasonings. We used @raw_farm_by_op butter + olive oil and garlic salt one night. Another night bacon fat + olive oil and @redmondrealsalt seasoning salt.

Put on a parchment lined sheet. Amass with the bottom of a mug or cup until about 1/2” thick.

Bake at 400° for about 25-30. Crank it to broil for the last few minutes, keeping a close eye.

Since we made lemon pepper asparagus too, I popped those in for the last 15 minutes with the potatoes and removed them before I set to broil. Trim the ends, drizzle with EVOO, sprinkle on some @redmondrealsalt lemon pepper, lemon zest, and lemon juice. Bake at 400° for about 15.

Served that all up alongside a wonderful tri tip from @primalpastures

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