The Tiny Kitchen Assistant doesn’t eat potatoes. At least, he doesn’t think he eats potatoes. He’ll eat fries, and loves the tater tots at the local BBQ place, but baked? Mashed? Au gratin? Not a chance.
So when my friend told me her recipe for smashers, I figured that there wasn’t any chance that the kiddo would eat them. I was wrong.
I generally like to offer credit where credit is due, but the origin of this recipe is unknown. A friend got it from a friend who had them at another friend’s house. Vague enough for you?
It’s a two-part recipe that requires both boiling and baking, but it’s still amazingly simple and can be completed within an hour. Make 1-2 potatoes per adult.
- Red skin potatoes, scrubbed
- Kosher salt
- Olive oil
- Freshly grated parmegiano reggiano cheese
Preheat the oven to a very hot 450 degrees.
Boil the potatoes — whole — in salted water. When tender, drain and transfer to an oiled baking sheet.
Now, the fun part. Take a potato masher or the bottom of a glass, and smash the potatoes. They’ll sort of explode into a shape that looks kind of like a flower (see above).
Sprinkle with salt, pepper, rosemary needles and parmesan cheese. Bake for 20-25 minutes, or until the potatoes become crunchy and golden on the edges.
“These are great! What did you say they were? Smashers? But what are they made of? Yes, I like them, just tell me what they’re made of. Potatoes? Really? Whoa!” – Tiny Kitchen Assistant
This was, without a doubt, a big hit for the entire family. FYI, when making them for the little ones, go easy on the pepper.