Ingredients

The following ingredients have 6 Servings
  • 2 lb potatoes (~12 small to medium)
  • 1/4 cup olive oil
  • salt to taste
  • black pepper
  • 1 cup sour cream (optional as garnish)
  • ¼ chives, sliced thin (optional as garnish)

Instruction

  • Rinse & scrub potatoes and add to large pot.  Add enough cold water to cover the potatoes by 1 inch.  Place pot on burner, turn on high heat, add ~1 Tbsp salt to the pot, and bring to a boil covered. After the water is boiling, remove lid, and simmer ~ 25-30 minutes or until potatoes are fork tender.
  • Preheat oven to 450F.  
  • Drain potatoes and transfer to refrigerator to cool for ~ 30 minutes.  Don't smash while still warm.
  • Place cooled and dried potatoes spaciously on an aluminum lined baking sheet and gently smash the soft potatoes with a spatula or pastry / bench scraper.
  • Drizzle with 1/4 cup olive oil and add desired amount of salt & pepper.  Roast ~ 30 minutes or until potatoes crisp up on top (check occasionally to make sure they are not burning).
  • Garnish with sour cream & chives and add salt to taste.  Happy Eating!  Beckie