Good morning, readers! Things have been a bit hectic in the lives of Kosher Foodies, but not hectic enough in our kitchens! Since we last posted a few weeks ago, Jessica gave birth to a baby girl and I vacationed in California. Unfortunately, we weren’t able to participate in this month’s Kosher Connection Linkup Chopped Challenge, but maybe next time! I wanted to share a recipe with you today anyway. Something quick and easy that can be prepared ahead—we’ve been cooking like this a lot lately.
This is not quite a baked potato, but not quite mashed potatoes. They can be eaten with a fork if you want to be civilized, but you can also pick them up and eat them with your hands.
Speaking of forks, I tried to use a fork to smash one of these, but it ended up breaking the potato (can you spot this experiment in the photos?). The bottom of a regular drinking glass worked better. I’d imagine a potato masher would work, too, but I don’t have one. You can use any herb you want, fresh or dried. I had thyme, so I went with that, but rosemary would be lovely, or some chopped parsley sprinkled on after baking would work, too.
Crispy Smashed Potatoes
- Any round, thin-skinned potato
- olive oil
- salt and pepper
- thyme, or herb of your choice
- Preheat the oven to 425 degrees.
- Put the potatoes in a pot, cover with water, add some salt and bring to a boil. Cook the potatoes until they’re soft and you can easily poke through them with a fork.
- Drain and arrange on a greased sheet pan. Using the bottom of a glass, flatten each potato.
- Sprinkle with salt, pepper and herbs, drizzle with olive oil and bake for about 15 to 20 minutes, until the potatoes are crispy and brown on the edges.