Oven-Crisped ‘Smashed’ Potatoes


This recipe from Chef Michael Smith starts out as follows… and the description could not be more appropriate:

“If you like golden brown crispy crusty potatoes, then this dish is for you. It was originally created as a way to use up leftover boiled or baked potatoes, but it’s so good that you’ll soon be cooking potatoes just so you can smash and crisp ’em.”
 
 


So… while making dinner one night and having the oven already on, I prepped a couple of russets and cooked them to try in this recipe the next day. I love potatoes in all forms and couldn’t wait to see if they’d be as tasty as described. In a word: YUM~

Since any potato, really, is a great vehicle to carry flavours, and I had recently made another of Chef Smith’s recipes of oven baked beans, I used them as a topper. I add some crispy bacon and voila – it was a meal in itself~ This will be added to my list of winter comfort foods, most gratefully.

 

Oven-Crisped ‘Smashed’ Potatoes

I added the word smashed to the title – mainly because I liked the way it sounded. You could do this with any potato, keeping in mind the larger the potato you use, the larger the end result will be. Have some fun trying out different things to serve/top the potato with. I already have plans for things like sautéed peppers & onions, or simply a big scoop of gravy, home-made please.

Ingredients per serving:
1 leftover baked/boiled skin-on potato
1 TBSP extra virgin olive oil per potato
A sprinkle of Kosher salt
Few grindings of freshly ground pepper

Preparation:
Preheat your oven to 450°.

Place the cooked potatoes on a lightly oiled or parchment lined, rimmed baking sheet.
Push down on each potato with a small flat plate until the potato smashes and spreads out to about twice its original size; if a few pieces get loose just push them back into the rest of the works.

Drizzle each potato with the oil and season with salt & pepper. Bake until the exposed potato flesh transform into a crispy golden masterpiece, approx. 30 to 40 minutes.