Once again potato proves be the most versatile veggie around. However you cook it, it's simply delicious!!
You start off by taking small red or Yukon potatoes, wrap them individually in aluminum foil and bake them in a 350 degree oven until done. When the potatoes are done, take them out of the aluminium foil and place them on a well oiled baking sheet.
While they are still hot, take a small plate and press down on each potato slightly smashing it (see picture above).
Turn the oven up to 450 degrees, drizzle the potatoes with oil, sprinkle with some salt and put them back in the oven. Turn them over after 20 minutes and drizzle with more oil and salt if necessary. You will know when they are ready when they will achieve a slight crisp on the outside.
They are so delicious. Crispy on the outside but soft and creamy on the inside. The size of the potatoes does matter as the larger potatoes will not be able to hold together if you smash them. So, yes, small it must be!
You start off by taking small red or Yukon potatoes, wrap them individually in aluminum foil and bake them in a 350 degree oven until done. When the potatoes are done, take them out of the aluminium foil and place them on a well oiled baking sheet.
While they are still hot, take a small plate and press down on each potato slightly smashing it (see picture above).
Turn the oven up to 450 degrees, drizzle the potatoes with oil, sprinkle with some salt and put them back in the oven. Turn them over after 20 minutes and drizzle with more oil and salt if necessary. You will know when they are ready when they will achieve a slight crisp on the outside.
They are so delicious. Crispy on the outside but soft and creamy on the inside. The size of the potatoes does matter as the larger potatoes will not be able to hold together if you smash them. So, yes, small it must be!
These are the best potatoes ever! I make them at least twice a week now. I don't use any salt and they also taste wonderful with butter (instead of oil).
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