Fluffy on the inside and crispy on the outside, these potatoes are easy to make when you want a side dish that’s not your regular potatoes or something that tastes almost like fries but a little healthier.
This dish is super easy to make and the only difficult thing here will be the wait time. You’ll start by
- Washing and scrubbing the potatoes if needed
- Cooking the potatoes. Bring a pot of water to a boil then add salt and the potatoes
- Let it boil for about 30-35 minutes
- Place them on the tray and squish them using a large fork
- Drizzle butter and olive oil then sprinkle with salt and pepper
- Bake for 30-40 minutes until golden and crispy. That’s it!
These potatoes are best eaten hot but if you are lucky enough to have leftovers, store them in the fridge in a tight-lid container for up to 3 days. To reheat, place them in the oven for 10-15 minutes at 425 degrees.
These can be served with some of these delicious main dishes
Creamy Shrimp & Steak with salad or
- 4 medium potatoes
- 1 tsp salt and more to sprinkle on final step
- 1 tbsp butter melted
- 1 tbsp olive oil
- Pepper to taste
- 1 tsp parsley chopped, or green onion to garnish
- Place potatoes into a pot and add water. Ensure potatoes are submerged in the water. Add salt then bring to boil
- Cook for about 30 minutes or until the potatoes are done or they easily pierced through by a fork
- Preheat the oven to 425 degrees.
- Drain the potatoes and let them cool for about 5 minutes
- Prepare a baking sheet and distribute the potatoes
- Using a serving fork, a masher, or the back of a measuring cup gently smash each potato to about 1/2 or 3/4 inch. Brush the melted butter and olive on the smashed potatoes then sprinkle with salt and ground pepper.
- Bake the potatoes for 35-40 minutes until nice and golden on the edges. Sprinkle with parsley or green onions, and enjoy!