September 26, 2011

Baked Smashed Potatoes

These are the perfect accompaniment to any main dish.  We ate them alongside steak salads one day and alongside pizza a week before that.

I highly recommend using Yukon Gold potatoes.  They are yellow and creamy and smooth all over.  Plus, they're a perfect size for quick cooking.

Also, dress them up with some cheese and sour cream.  They're a quicker alternative to a baked potato.

Baked Smashed Potatoes

12 Yukon Gold potatoes (all about the same size, if possible)
olive oil
steak seasoning (like Montreal)
onion powder
garlic powder
sea salt

Wash the potatoes and poke them with a fork (lest they explode) and microwave for about 8 minutes.  They should be a well-cooked and almost a little mushy. 

 Place on a cookie sheet and slit the tops so they are easier to smash down.

Smash with a potato masher and drizzle with olive oil and sprinkle with seasonings.  Use as little or as much as you like.  If you need more, you can always taste test after baking and re-season.

Bake at 400 degrees for 15-20 minutes.  They're done when they're a little brown and crispy.

P.S.  Do you like my new plates?

Most people go to southern California to visit Disneyland and Hollywood.  When I go to southern California, I buy cheap name-brand clothes at Marshall's, plates at Home Goods, groceries from Trader Joe's...and a colander.

Oh.  And an I-Phone. 

P.P.S.  Speaking of mother heard my desperate pleas for help (I am STRANDED here, people) and sent me a lovely, about 70% off, Lucky Brand purse. 

Shared at:
Melt in Your Mouth Monday
Jam Hands Recipe Sharing Monday
Mingle Monday at Life of Meg 
Nap Time Creations
Tuesday Talent Show
Savory Sunday

1 comment:

  1. Yum! These look great! Thanks so much for linking up to Tuesday Talent Show! I would love to have you stop by and link up again tomorrow with more great projects!


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