Saturday, November 15, 2014

Baked Smashed Potatoes

It's Boat Club time again, and I wanted to make something with the fingerling/new potatoes I picked up a week or so ago when I went to the 'big city'.    

They were on sale, BOGO, to be exact, and I couldn't resist the great deal.

It wasn't until afterwards that I realized, "Hey, you just bought 6 pounds of potatoes and you're the only one who eats new potatoes/fingerlings in this house'.

But I solved that conundrum.   I decided to make them up for Boat Club.

I figured that way I could have my potatoes and eat them too.

Start by washing the potatoes.  You're not peeling them, so it's a good idea to wash them.

I love the mixture of red, yellow and purple potatoes.  

Boil them til they're just fork tender, take them out of the water, let them drain a minute.

Get out your rimmed baking pans, add a splash or three of olive oil to the pans.  

Place the potatoes on the pan, and then either smash them with your potato masher or the bottom of a heavy glass. 

Brush them with some melted butter/olive oil.   I used some of the Wild Mushroom and Sage infused olive oil I bought last week.  

And then I forgot to put some garlic in with it.

I was in a hurry.

Bake them for about 20 minutes or until they start to brown up in a 450 degree oven.

Take out,  take some pictures, forget to sprinkle some fresh cut chives on top.

Remember to finally sprinkle the Chives on top just before you take them with you to Boat Club.

And eat the leftovers for breakfast the next day, but this time remember to add the garlic. 
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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