Baked and Smashed Potatoes

This has become our favorite (read, least guilty) way to have a potato. Simple as can be and they give you that terrific crunch that you miss when you try not to eat fried foods.

potato_1

I start with Yukon Gold potatoes. They smash up nicely and have a buttery taste already grown into them so you don’t need to add extra fat.
You can start by baking them, or, to speed things up, I cook them in the microwave until they are fork-tender.
Slice them horizontally, eith just in half, or if you want more crispy, crunchy surface area, in slices about 1/2 inch thick. Please them on a non-stick or misted-with-olive-oil baking sheet.
Press a fork into each in a couple different directions, like you do with peanut butter cookies, or cross hatching a drawing. The goal is to get a bumpy, highly textured surface area.
Spray with olive oil (if you don’t have an olive oil mister, just spend the 10 bucks. it’s worth it), and sprinkle with sea salt. Depending on the rest of the meal, I will also add a pinch of herbs like thyme, oregano, sage, parsley or some cayenne pepper and a dash of cumin. Basically, whatever you’re using to season the rest of your meal, pop a little on the potatoes.
Bake at 425 degrees until they get nicely browned. If you are lucky enough to have a convection oven (thank you, sweetheart!), this is the perfect time to use that feature.

Close your eyes and you’ll never know you’re not eating fully-fatted french fries. Enjoy.

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One thought on “Baked and Smashed Potatoes

  1. denifinchfrederick January 27, 2013 at 11:48 AM Reply

    Great idea! Always looking for new ways to do tatties.

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