Smashed Little Potatoes
Can use the little golds, reds or a medley. Makes a great side dish for steaks, roast, pork chops, seafood, and even for breakfast with eggs.
Ingredients
- 1 bag Little Potatoes approx. 1 ½ - 2.lbs, washed
- 4 tbsp. Caraluzzi’s EV olive oil split usage
- ¼ tsp. Caraluzzi’s Garlic Powder
- ¼ tsp. Caraluzzi’s Onion Powder
- Caraluzzi’s Ground Pepper Blend to taste
- Caraluzzi’s Ground Sea Salt to taste
- Optional chopped fresh chives or parsley and/or grated parmesan.
Instructions
- In a pot, boil potatoes for approximately 20 mins to get soft. When done drain water and refill pot with ice water to prevent further cooking.
- While potatoes are boiling, Preheat oven to 425 degrees.
- Drain & pat dry potatoes on paper towel. On a baking sheet drizzle 1 tablespoon of Olive Oil and brush evenly to coat bottom of sheet.
- Place each potato spread out evenly on the baking sheet and use either a fork or potato masher to gently press down each potato to about ½” thickness.
- Drizzle 3 tablespoons of olive oil all across the potatoes. Then sprinkle with garlic powder, onion powder, salt, and pepper.
- Put baking sheet in the oven and bake for 40 mins. Optional can flip them halfway thru to make sure each side is crispy.
- When done can garnish with diced chives or parsley. Also optional can sprinkle some grated parmesan. Use spatula to remove them from the baking sheet and enjoy!