Mary's Smashed Potatoes
Time: 1 hour 35 minutes
Yield: 8 servings
Smashed potatoes have become all the rage over the past few years, and Mary shared her recipe with us so you can get in on this delicious craze! Mary's Smashed Potatoes are crispy, crunchy, hearty, and beautifully seasoned, serving as a cross between a french fry and a baked potato. These are the perfect side for steaks, chicken, or pork chops, or enjoyed as a snack all on their own. Mary's Smashed Potatoes might take a little time to make, but it's more than worth it; these are the potatoes you'll thank yourself for making!
Bring a pot of water to a boil on the stove-top over high heat.
Add 1 tablespoon salt to the water.
Add the potatoes and cook until soft and a fork can easily pierce through them, about 30 minutes.
Preheat the oven to 390 degrees F.
Drain the potatoes and let them dry in the colander for 5 minutes.
Place the potatoes on a baking sheet.
Use a fork or a potato masher to squish them. The potato should still be in one piece after smashing them. Smashing them thinner will result in a crisper texture.
Leave the potatoes on the baking sheet to dry for 5 minutes. Allowing them to steam dry results in a crisper potato.
Drizzle the potatoes with butter and olive oil.
Season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
Bake until the potatoes are golden and crispy, about 55 minutes. Do not flip the potatoes.
Serve hot and garnished with parsley.