Smashed Potatoes


By Dane Feldman

Photo by Dane Feldman.

Dish + Drink is all about the roasted potatoes these days, but if you aren’t feeling too in the mood to slice—or even peel—these smashed potatoes will hit the spot. Besides, what better way to take out your anger than by making dinner simultaneously?

What you’ll need:
4 russet potatoes
4 Yukon gold potatoes
1 tsp Hungarian sharp paprika
Olive oil
Black pepper

Preheat the oven to 425.

Poke holes in the potatoes with a fork or knife. Then, microwave the potatoes in batches for about 8-10 minutes each.

Once the potatoes are soft, place them on a cookie sheet and smash them with a small cast iron skillet. If they are soft enough, they will break open easily. If they do not, microwave them for two additional minutes.

When all of the potatoes are smashed, season with the paprika as well as black pepper to taste and drizzle olive oil on top. Bake for 15-20 minutes, or until the potatoes are brown and crispy. You may need to turn the broiler on at the end before serving.