These Smashed Potatoes are buttery, velvety, salty, and have little bumps and ridges that turn golden and lightly crisp. They go with anything and make your meal a little more interesting. Easy to prepare and no flipping required.
This is one of those recipes that actually doesn’t require a recipe. It’s the method of preparation that needs a little explaining. After making these for years, I’ve discovered the best way to prepare them where the outcome is consistent. Notice the title doesn’t have the word crispy in it. I have seen many recipes for these potatoes titled as crispy, but I feel that’s misleading. The potatoes are ½ – 1 inch thick and the skins are so thin, it’s pressed into the flesh of the potato and it’s not enough to turn “crispy”. There’s no crunch when you bite into them, but that doesn’t mean they’re not delicious. Just wanted to clarify and keep it real here on the genetic chef dot com.
This recipe is best when using …
