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Getting dinner on the table during a busy week is a challenge, but these crispy smashed potatoes are a quick and easy way to go from pan to plate in less than 30 minutes.
CRISPY SMASHED POTATOES
(Serves 6)
Recipe courtesy of Catherine McCord and 4-H Fresh Chefs Cookbook
Ingredients:
- 2lbs Baby Potatoes
- Olive Oil
- Kosher Salt
Directions:
- Place baby potatoes in a pot of water, bring to a boil, and cook for 20 minutes or until fork-tender.
- Drain the potatoes and let cool. (Potatoes can be refrigerated overnight at this point.)
- Place the potatoes on a cutting board or work surface, and using the palm of your hand, press down firmly to smash the potato making sure it doesn’t come apart.
- Heat a large saucepan over medium-high heat and cover the bottom of the pan with a thin layer of oil.
- Place the potatoes in the saute pan, sprinkle with salt, and allow to cook for 5-6 minutes on each side (add more oil to the pan as you go) or until crispy and golden.
To get your free copy of the 4-H Fresh Chef’s Cookbook, click here.