This is a twist on two other favorite potato side dishes, it has tastes of both a mashed potato as well as baked potato all at once. Most children love potatoes, so what better way to serve potato than having it boiled or baked, well it’s much lighter and healthier than potato chips and fries.
It also makes a very nice potato side dish for along side any meal and I like to serve it for thanksgiving instead of mashed potato.
Smashed Potatoes
Ingredients
- 4 medium Yukon Gold potatoes (or any type potato)
- 2 tablespoons unsalted butter Melted
- 2 tablespoon rosemary (finely chopped)
- 1/2 teaspoon chili flakes
- 1/4 cup sour cream
- 1 tablespoon scallions (thinly sliced)
- salt and black pepper to taste
Instructions
- Wash potatoes thoroughly, place in a pot add 2 cups of water 1 teaspoon salt, place over high heat and bring to boil. Reduce heat to medium and cook for 20-30 minutes or until its fully cooked.
- Remove potatoes from pot, place baking paper on a baking sheet, Place potatoes on the paper, use a potato masher or the back of a small pot, gently smash the potatoes. (just enough to split and flatten the potato)
- Preheat oven to 400 F. drizzle potatoes with some melted butter, sprinkle with salt, pepper and chili flakes, place in oven and bake for 10 minutes. Take out of oven sprinkle with chopped rosemary top with a dollop of sour cream , some scallions, plate and serve as a side dish or an appetizer.
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