Crispy Smashed Red Potatoes
By smashing the potatoes, you create more surface area to brown in the frying pan.
Super easy and totally delicious.
READY IN 30 MIN
12 to 15 baby red or yellow potatoes
Kosher salt and freshly ground black pepper to taste
2 tbs. of good quality butter
Boil potatoes in a pot of water until fork-tender, and drain. Return potatoes to the pot, and dry over low heat for a couple of minutes. Season with salt and pepper; and mash the potatoes, then cool to room temperature.
In a small non-stick skillet, add the butter. Add the smashed potatoes. Cook over medium-high heat until a crust forms on the bottom, about 5 to 10 minutes. Flip the potatoes in a pan and cook the other side until a crust forms. Plate the potatoes; serve with sour cream and olive tapenade.