This recipe for smashed potatoes is the perfect comfort food. Crunchy and buttery on the outside and creamy in the inside.
Persons
4
Serving Size
6 spuds
Prep Time
1 hour
Cook Time
20 minutes
Wait Time
2 minutes
Total Time
1 hour, 20 minutes
Notes
These are great cooked in a cast iron pan. Extra crunchy. Cook these in olive oil and they will be dairy free and crunchy and won't brown as dark.
Ingredients
- 1 lb small potatoes
- 4 cups water, salted with 1 tsp salt
- 3 Tbsp butter
- 1 Tbsp oil (keeps the butter from burning)
- 1-2 tsp Sauce Goddess Super Chunk Steakhouse seasoning
Instructions
- Place potatoes in a stockpot.
- Cover with water.
- Add salt.
- Bring to a boil and cook approximately 10 minutes or until barely fork tender.
- Drain and cool the spuds.
- Using a highball glass (short glass with completely flat bottom) smash the spuds so they split at the edges.
- Heat your fry pan or cast iron pan on medium heat with half the oil and butter.
- Add potatoes.
- Cook until brown.
- Flip and cook the second side.
- Place on plate and sprinkle with Sauce Goddess Super Chunk Steakhouse seasoning
