SMASHED! Potatoes

 

Boiled - SMASHED! - Baked

recipe for 2 baking trays - 1/2 the recipe if you want less...

(BUT you don't want to 1/2 the recipe - you want to have the SMASHED! Potatoes leftovers with scrambled eggs and Bitchin' Sauce. YUP.)

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4-5 pounds small yellow and red potatoes

4 Tablespoons olive oil

2 Tablespoons rosemary, FRESH, finely chopped

3 teaspoons garlic powder

2 teaspoons Kosher salt

1 and 1/2 teaspoons onion powder

1 and 1/2 teaspoons coarse ground pepper

OPTIONAL:    parmesan cheese

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Fill a large cooking pot with water; get it going in prep to be at a boil when your potatoes are scrubbed up.

Pre-heat oven to 425.

Line 2 large baking trays with parchment paper.

Prep your potatoes by scrubbing with an old kitchen rag or vegetable scrubber, remove any dark or unwanted spots.

Boil in your pot for 15 minutes (20 if they're bigger) - you want just barely fork tender.

Throughly drain in a colander, leave in the colander and rinse out / cool down your cooking pot.

Put your potatoes back in the pot.

Add olive oil and spices.

Evenly spread out on the 2 baking sheets with parchment paper.

SMASH! each of the potatoes flat at about 1/4 to a 1/2 inch thick using the bottom of a glass.

Bake for 30-35 minutes.

OPTIONAL:  Flip all the potatoes 1/2 way through.

(but really, you can be lazy about it and not...)

OPTIONAL:  Sprinkle with parmesan cheese when out of the oven

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This recipe is modified from the original shared with me by Emma Lee, my sister-in-law, at an AZ yoga-hike retreat. At the same retreat I was introduced to this sauce... life changing!  (The retreat and sauce.)  :0)  love and gratitude for all the things I LOVE that you bring into my life sweet Emma!!