How to Make Smashed Potatoes

These potatoes are a combination of fries and mashed potatoes.

Rounded potatoes are smashed into organically shaped, jagged edged disks and finished in a hot oven with olive oil until they are golden brown.

·      1 lb potatoes, each about 2-inches

·      5 Tbsp olive oil, divided

·      Salt and freshly ground black pepper

·      2 Tbsp minced fresh parsley

Optional Ingredients (pick one version)

·      Sour cream

·      Cheese

·      Fresh thyme, rosemary or dill

In a pot, place the potatoes and turn the heat. The potatoes will cook evenly by starting the boiling process with room temperature water or cold water.

Place the boiled potatoes on a cooking sheet spaced apart. With the help of a plate or cup, smashed the potatoes until they are flat. Season to taste, I drizzled mine with olive oil and the sprinkle table seasoning and salt and pepper to taste.

Bake potatoes until golden brown.

Serve potatoes with any dressing of choice. I topped them with cheese, sour cream and herbs.