Smashed Potatoes

These potatoes are a great alternative to french fries as a side with any dish. My kids do not like mashed potatoes but they will eat these, so I usually use this recipe as a substitute for mashed potatoes. Great with ketchup, or even a garlic aioli. I especially like serving these crispy smashers with beef wellington!

The recipe is very simple, add as much or as little spices as you want. I add lots of dill of course, but do not skip the salt or paprika to make them extra crispy. You can also bake them at any temperature, depending what is in your oven. If you are cooking a beef wellington at 425, then throw them in for a little less time, but chicken breast at 350, they will need a little more time and a quick broil at the end. Since you cook the potatoes thoroughly then finish them in the over, they can be prepped ahead of time, even the day before. Then cook them right before serving. That is what makes this recipe so great, it is easy, versatile and super tasty!

Give it a try, tag @colellafarms when you do!

RECIPE:

Ingredients:

• 1lb petite potatoes

• Olive Oil

• Garlic Powder

• Onion Powder

• Dill

• Paprika

• Salt

• Pepper

Equipment:

• Pot & Baking Sheet

• Flat bottom glass

• Cooking Spray

Directions:

1. Boil potatoes in a pot of salted water, about 10 minutes

2. Prep baking sheet with cooking spray.

3. Once potatoes are cooked (fork tender) strain well and pour potatoes onto baking sheet.

4. Using a flat bottom glass to squish each potato until flat. Give each potato some space on the baking sheet, they can be touching but not on top of each other.

5. Drizzle with oil generously.

6. Cover with garlic powder, onion powder, dill, paprika and salt and pepper to taste.

7. Put in the over for 15 minutes or longer to get to the desired crisp level.

8. Serve with ketchup!

Notes:

• You can substitute any spices that you may like but do not eliminate the paprika, this makes them crispy!