Smashed Potatoes

Smashed Potatoes

• 6 Yukon Gold potatoes, unpeeled and cut into small chunks
• 3/4 cup milk
• 3 Tbsp extra-hot horseradish OR butter OR cream cheese
• 3 tsp salt

1. Fill a large saucepan with cold water, stir in salt.
2. Add potatoes and more water if necessary to cover.
3. Bring pot to a boil over high heat and continue boiling until potatoes are very tender, about 25 minutes.
4. Drain potatoes and return to pan, turn heat to low, shake pan so that potatoes dry but do not burn.
5. Smash potatoes while adding milk and horseradish OR butter OR cream cheese.
6. Taste and stir in extra salt if necessary.

Roasted Rosemary Smashed Potatoes for 10-12

• 3 lb (1.35 kg) small (about 3-4 cm each) yellow or white potatoes, scrubbed
• 1/4 cup olive oil
• 1 tsp chopped fresh rosemary
• 1 clove garlic, pressed or grated
• 1/2 tsp salt
• 1/4 tsp pepper

1. Boil potatoes until tender in a large pot of boiling salted water, about 12 minutes. Drain and let cool slightly. If making ahead, cover cooled potatoes and refrigerate up to 24 hours.
2. Gently flatten the potatoes just until they split (the bottom of a small iron skillet works well.)
3. In a small bowl, combine oil, rosemary, garlic, salt and pepper. Brush this mixture over both sides of potatoes.
4. Place potatoes on a foil-lined baking sheet and bake in preheated 400 degree F oven 15 minutes, then turn potatoes and bake 15 minutes more or until crisp and warmed through.

Herbed Crispy Small Smashed Potatoes for 4

• 600 g bag baby potatoes (or any variety skin-on potatoes cut into chunks)
• salt and pepper
• 1/4 cup olive oil OR melted butter
• 2 cloves pressed or grated garlic
• 2 tsp chopped fresh herbs (rosemary, dill, your preference)

1. Scrub potatoes, put in a large saucepan.
2. Cover with water, add 1 Tbsp salt.
3. Bring to a boil.
4. Reduce heat and simmer until tender, about 10 minutes.
5. Drain in colander and let potatoes sit in colander to dry, for several minutes.
6. Preheat oven to 425 degrees F.
7. Line a rimmed baking sheet with parchment paper.
8. Place potatoes on paper and lightly crush each potato to flatten (use back of a cup, or a fork).
9. Mix together: olive oil or melted butter, grated garlic, herbs.
10. Drizzle mixture over potatoes.
11. Season with 1/2 tsp salt and 1/2 tsp pepper.
12. Roast in 425 degrees F until golden and crisp, about 25 minutes.
13. Serve as a side dish or sprinkle with fresh dill and serve with a dip as an appetizer (tzatziki is good).
14. Serves 4.

To BBQ:
Put the boiled potatoes in centre of a large sheet of foil, smash lightly, oil and season, fold edges up into a pouch, cook on the grill until done.