Fluffy on the outside and crispy outside, Baked Smashed Potatoes are a treat!
All you need to do for the Baked Smashed Potatoes are:
Boil – Takes about 15 minutes Smash – You can use a masher or use bottom of a glass. My Dad would just smash with his hand. Add the spices – It’s a great blank canvas to play with spices and flavors. Bake – 425 F for 15 minutes on each side. You can simultaneously also pan fry it on the stove top. A dish cannot get any easier than this!
Spices I used
Garlic powderPaprika powderOregano powder
I also used parmesan cheese at the end for the salty cheesy taste.
Often smashed potatoes are serves as is, but I really like to add some boiled eggs and boiled peas to the platter. It adds a color pop, different texture and the combination works perfectly. The Baked Smashed Potatoes comes out so crispy and smells so good. I like to use sour cream dip. The tangy sour cream works perfectly with the crispy spice coated potatoes.
When I started my gardening adventure just before the lockdown, I had planted some baby potatoes from my pantry that started to grow roots. I didn’t have much hope but then last week, I harvested close to 2 lbs. of baby potatoes. As a rookie gardener our excitement was at heights! I made a simple stir-fried side dish with the super tiny ones and use the slightly bigger ones for the Baked Smashed Potatoes. These were hit and tastes best when hot. We couldn’t stop munching and the spices gave a lovely flavor.
