Boiled? Smashed? Baked? ALL of ’em, Katie!

THIS is a stoopidly simple (but tasty) way to get crispity potatoes, and, from the outset, apologies to whomever posted this concept on the interwebs. It is totally my fault that I did not note your name and/or web site to give credit where delicious credit is due.

The premise is genius: boil some baby potatoes, smash ’em on a foil lined baking sheet, then drizzle with salt, pepper, a bit of olive oil, and… mebbe a nice pat o’ Irish butter and perhaps some cheese; then bake until crispity perfection.

•1 (24 oz) bag baby red or yellow potatoes
•Kosher salt
•Olive (or Avocado) oil

•Shredded cheese

Wash the potatoes well, then place in a large pot with (if you are using them) the rosemary and garlic. Cover with cold water, stir in one tablespoon of Kosher salt, and bring to a boil.

Cover and boil for about 25 minutes, until the potatoes are tender.

Drain well and allow to rest in a colander for five minutes while you prep the pan.

Heat your oven to 350º and line a baking pan with foil.

Apply cooking spray to the foil.

Arrange the potatoes on the foil lined pan and, using a spatula, smash ’em!

Note: the flatter you get the potatoes, the crispier they will turn out.

Drizzle the flattened potatoes with oil, then season with salt and pepper.

I added some of Trader Joe’s Everything but the Bagel seasoning and a small p[at of Irish  butter to each smashed bit of potato.

Pop into the oven and bake for 40 minutes, until each little potato is nicely browned and crisped.

Note: you do not need to flip these.

You could, of course, serve them hot from the oven as is, but I opted to add a bit of shredded cheese (a blend of Fontina, Provolone, Asiago, and Parmesan) and popped ’em back into the oven to melt for about five more minutes.

Cheesy (in a good way!) potato perfection!

Go ahead and strew ’em with freshly chopped parsley and chives, if you have them. It is all good.

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