So... I was making the boys pork chops last night and thought it would go well with mashed potatoes. Unfortunately the only potatoes I had were tiny little potatoes and guess what! I didn't feel like spending hours peeling tiny little potatoes. And when I pondered making mashed potatoes with the skins I recalled a recipe I had seen for smashing potatoes instead of mashing them. So I looked up some recipes and combined my favorite parts of them. And since they were insanely yummy - I figured I would share what I did with you.
- small potatoes
- olive oil
- salt & pepper
- garlic
- boil the potatoes in a pot of water
- once they are soft remove them from the water
- take two dish towels and place a tater in between
- smoosh the potato with your fist until it is quasi flat
- place a parchment paper on a baking sheet
- move your potatoes one by one to the baking sheet - if any of them crumble just smoosh it back in
- drizzle evoo over and under all the taters
- shake salt and pepper over the taters
- drizzle chopped garlic over the taters
- Roast them in the oven for about 40 minutes
- If they aren't brown yet broil under a watchful eye to make them crispy
- Serve and ENJOY!
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