THIS potato dish is a revelation.
It takes the humble potato, totally remaining humble, then by its reverent humility manages to unseat almost any other potato in. the. world.
Found it on Pinterest, people. And here is how they said it:
- Boil whole, red potatoes. About 20 minutes. Remove from boiling water.
- Place in a baking sheet with sides which has been lightly coated with olive-oil.
- Smash those semi-soft potatoes with the bottom of a glass.
- Now drizzle with a little more olive oil (or melted butter) and sprinkle with salt, pepper and maybe onion powder.
- Bake 20-25 minutes more.
- EAT – scrumptious!!!
You could, I suppose, sprinkle with cheese or a dollop of sour cream, but they are fine just like they are! The potato “meat” is fluffy and moist and so delish, while, the longer you leave them in the oven (at 425-degrees), the skins and any spreading potato get a little crispy and a sort of astonishingly impossible to resist, yet a humble potato.
It revelates this: the simplest things from the pantry are actually often the most satisfying.
I do believe, and I have believed this for quite sometime now, if a person were on a deserted island with but one choice of food {only ONE} to sustain them until the end of time, while you know my unbridled zeal for the tomato, I would have to go with a potato. It can be fixed so many ways and over the long haul, given one choice, a potato would probably be the way to go. I must admit it.
BONUS Tips for these boil-smash-season-bake Potatoes:
I add garlic powder, onion powder (or fresh onions and/or garlic cloves and Kosher salt to the boiling water because the skins will absorb it beautifully just giving another layer of taste. I also tried sprinkling dill and paprika on this last batch, with of course, Kosher salt and black pepper. You could add Mrs. Dash or parsley – whatever! Soooooo good. Yum!
There you have it. Now run, do not walk, to your nearest grocer and get those potatoes boiling, then smash them, then bake them, then EAT! :)