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September 22, 2014 / Chris Blum

Smashed Potatoes

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Taking a little break from Ottolenghi and returning to bistro for today, with an amazing and easy recipe from Patricia Wells! These smashed taters are amazing and will be my go to from now on! Crispy on the outside creamy in the inside – what’s not to love?

Ingredients:
2 lbs Yukon gold potatoes
Olive oil
Salt

Preheat oven to 375.

Place potatoes in a large pot, cover with water, add 1 TBSP of salt and being to a boil over high heat. Cook for 20 minutes until tender. Drain and cool.

Prepare a baking sheet by spraying with olive oil.

Place a piece of parchment on a cutting board, place a potato on the parchment, top with another piece of parchment, place a cast iron or headin skillet on top and press down until about 1/4 inch a thick. Use a spatula to transfer to the prepared pan. Repeat. Spray with olive oil and sprinkle with salt.

Bake 20 minutes then flip with a spatula and cook 20 minutes longer until golden brown.

Serves 6 – 8.

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One Comment

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  1. Chris / Sep 24 2014 7:55 pm

    These are great out of the oven, but are by far the BEST reheated potato side dish I’ve ever had.

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