Subject: Smashed potatoes
Date: Thu, 05 Mar 2009 16:49:55 -0500
Ok, I feel like an idiot. For the life of me I can't find the link to
the blog that had those smashed (or was it bang?) potatoes? The ones
boiled then baked.
Anyone have it available? Thanks in advance.
Date: Thu, 05 Mar 2009 16:54:36 -0500
Date: Thu, 05 Mar 2009 17:30:46 -0500
"CRASH"!! For the life of me I couldn't find the correct term to use in
my search. THANK YOU, THANK YOU, THANK YOU!!
Date: Thu, 5 Mar 2009 16:21:52 -0800
> "CRASH"!! For the life of me I couldn't find the correct term to use in my
> search. THANK YOU, THANK YOU, THANK YOU!!
Good stuff - enjoy.
PS got any cooked bacon you can dice?
From: mom peagram
Date: Fri, 6 Mar 2009 10:04:23 -0600
> For the life of me I can't find the link to the
> blog that had those smashed (or was it bang?) potatoes? The ones boiled
> then baked.
I put that recipe in my database so here it is:
-= Exported from BigOven =-
Crash Hot Potatoes
They're so simple, it's terrifying. Well, not terrifying.but almost. They're
a lovely twist on the tired old baked potato, and they perfectly embody a
quality I always strive to achieve in my cooking: Flavorful, Crispy Surface
Area. I'll go into that principle more in a separate post, but just know I'll
be pontificating about Flavorful, Crispy Surface Area soon. And I'll make
you a believer.
Serving Size: 4
-= Ingredients =-
8 small Potato
1 Olive oil
-= Instructions =-
Begin by bringing a pot of salted water to a boil.
Add in as many potatoes as you wish to make, and cook them until they're
Next, generously drizzle olive oil on a sheet pan.
This will mean the difference between the potatoes sticking and not
sticking, so don't be shy here.
When the potatoes are tender, place them on the cookie sheet.Giving them
plenty of room to spread out.
Next, grab your potato masher and gently press down on the potato until it
Then rotate the masher 90 degrees and finish flattening it. Of course, you
don't want to absolutely smash it into the pan-you want it almost to
resemble a cookie.
Repeat until all are flattened. And really, I don't know why you couldn't
use the bottom of a glass for this step if you don't have a potato masher.
The surface might not be as textured and interesting, but I think it still
Next, brush the tops rather generously with olive oil.
Next, grab some Kosher salt. You can use regular salt, but I'd really
recommend using kosher. It adheres to the potatoes more easily and really
flavors them nicely without getting too salty.
Remember: potatoes need salt. Don't skimp!
Be ye ever as generous with fresh ground black pepper
Now, you can grab some chives.or thyme.or whatever herbs you have available.
I had this in my garden
Whatever herb you use, just chop it pretty finely and sprinkle over the top.
Now throw them onto the top rack of a very hot (450-degree) oven, and cook
them for 20-25 minutes.
.Or until they're golden and crispy and sizzling.
** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **
Date: Fri, 06 Mar 2009 11:18:20 -0500
mom peagram wrote:
> I put that recipe in my database so here it is:
Thanks :) Made 'em last night and they're a keeper! The crunchy olive
oily bits reminds me of my fathers fried potatoes which I never make,
but since these are so simple I can "fake it" now.