>Aunt Trisha’s Smashed Potatoes

>These are truly a treat.  I am not sure where my Aunt Trisha got the recipe from, or if she devised these herself, but they are a keeper!

You will need time when you make this recipe… allow for an hour or so.

Ingredients:
Yukon gold baby potatoes (or baby potatoes of other sorts, I know fingerlings also work well)
Coarse salt
Olive oil (Aunt Trisha uses peanut or canola oil because they have a higher burning point than olive oil, but I used plain old olive oil and they turned out fine)

Preparation:

1. Scrub clean baby potatoes, submerge in pot of water and heat over medium/high flame.  Basically, what you’re doing in this step is boiling the potatoes until they’re fork tender.  I didn’t time how long it took mine to get tender — I just kept checking.  My guess is something like 10 minutes?

2. Once they’re tender, remove the potatoes from water.  Place the potatoes on a sheet pan and let them cool slightly. (I lined my sheet pan with parchment paper, since I didn’t want a messy clean-up, and this only sorta worked for me…I still had to clean the baking sheet, but I guess it could have been worse.)

3. Once the potatoes are slightly cool, carve an X on the tops of each potato, slicing them about 1/2″ deep.  Then, with your fingers (or I guess my Aunt Trisha uses a spoon, probably to keep her fingers from burning on the hot potatoes), smash/pinch the potatoes together, so that the potatoes open up a little (see the picture above, difficult to explain in words).

4. Drizzle oil over the potatoes, making sure to put enough on so that the potatoes will get crispy, but not too much to drown them.  Then sprinkle coarse salt over the potatoes and place in an oven heated to 425 degrees for 45 or so minutes.

The potatoes will come out soft, but crunchy!  Like a mixture between french fries and baked potatoes!

About jenny

Jennifer Smith Greene is originally from and lives currently in Burbank, California with her husband Gavin Greene. Jenny completed her undergraduate degree from Woodbury University in Graphic Design. She has worked as a graphics & web designer, both as an in-house and freelance designer. She also has completed a Master of Divinity (MDiv) degree from Princeton Theological Seminary. She has worked as a hospital chaplain and in support roles in various churches. In her spare time, Jenny enjoys watercolor painting. She has taken classes and workshops under Joseph Stoddard, Tom Fong, Danny Gregory and Jane Friend. Additionally, Jenny is active in the community and volunteers her time on the Board of Family Promise of East San Fernando Valley, a social service nonprofit dedicated to helping homeless children and their families by providing shelter and support services to help the families find jobs and housing. Jenny enjoys reading (and highly recommends the site Goodreads), watching movies, playing softball and tennis and taking walks with her husband. Otherwise, Jenny is always curious to find out about those people who come to her site and would love to hear from you!
This entry was posted in aunt trisha, potatoes, recipe, side dish, smashed. Bookmark the permalink.

One Response to >Aunt Trisha’s Smashed Potatoes

  1. Jenn says:

    I will second the assertion that this recipe is a keeper! YUM!

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