Wednesday, November 20, 2013

Taste Buds: Smash & Crash Toasted Potatoes


I love French fries but fried food just isn’t good for me at all. I found this recipe for Crash potatoes through a friend. To me these satisfy my French fry craving. Salty and crispy they go well with many meals, I particularly love them with pork chops and steaks. We gobbled these up and then I made the again the very next day they were so good. Go ahead and play with various spices, I have been thinking about trying a chili or a Cajun batch. And do not be afraid to really get these salty.

8-10 fingerling potatoes
Olive Oil
2 cloves Garlic, minced
1 tablespoon Rosemary
2 tablespoons Parmesan Cheese
Kosher Salt

1. Bring water to boil in a large pot. Boil potatoes for 20 minutes or until fork tender.
2. Once the potatoes are done preheat the oven to 425 degrees and place the oven rack at its highest level.
3. Sprinkle some Olive Oil on a baking sheet making sure to cover the surface well (or else your potatoes will stick). Place potatoes on the pan and smash them down until they are flat like cookies. I use the back of a measuring cup for my smashing but use anything you like.
4. Using a mortar and pestle grind up the rosemary into small bits.
5. Drizzle each potato with olive oil. Sprinkle with garlic, rosemary, parmesan cheese and salt and pepper.
6. Bake for 45 minutes, until they are nice and crispy brown.


Jennifer Arens said...

I love making these too!

paul peggy zeus said...

Good to get away from the deep fries.

Post a Comment