Smashed Potatoes
These smashed red potatoes are a delightful blend of crispy edges and creamy centers, perfect for any meal. Boiled until tender, these spuds are then smashed flat and seared to golden perfection on the griddle. The result is a delicious side dish that's sure to impress your guests. Serve these crispy potatoes hot off the griddle for a delightful dining experience.
— Constant Cookbook
Ingredients
- 1 1/2 lb. red potatoes, each about 2 inches in diameter
- Kosher salt, to taste
- 3 Tbs. olive oil
- Freshly ground pepper, to taste
Instructions
- Put the potatoes in a large pot and add water to cover by 2 inches. Season the water with salt. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced, 8 to 10 minutes. Drain well in a colander. Transfer the potatoes to a towel-lined baking sheet and let cool. Using the smooth side of a meat tenderizer or a potato masher, carefully smash each potato to about 1/2-inch thickness.
- Place the griddle plates on both sides of a Cuisinart Elite Griddler and preheat to 450°F.
- Drizzle the smashed potatoes with the olive oil and season with salt and pepper. Working in batches, cook the potatoes on the griddle, turning once, until golden and crisp, 2 to 3 minutes per side. Serve immediately. Serves 6.
- Williams-Sonoma Kitchen.
Yield
Serves 6.
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