Side dish

Crispy Smashies

By on June 14, 2013

Baby red potatoes, simmered tender.  Smashed flat.  Salted.  Drizzled with olive oil and crisped up. 



Simmer small red potatoes until tender, drain and let cool a bit.  Onto cookie sheet, gently smash flat.  Drizzle oil over, S&P and garlic powder. Flip. Repeat. Into 425º oven, flip once, remove when browned and crisped on both sides. 

Below is the whole meal together — Crispy Smashies, Pan-Seared Skirt Steak, Sourdough Rolls and Roasted Asparagus.  A good old-school American meat-and-potatoes dinner.  For me it’s all very Lee Greenwood circa Gulf 1.  In boot camp when the idea of a meal like this brought wistful thoughts.  Some time around training day 40, I mailed my parents asking for a picture of a dinner they were having.  They responded with a snap of beef stew and cherry pie. And man did it look good.      


friday night

p.s.  serve with Dijon mustard.

UPDATE:  Some answers on the pan — I used a plain old aluminum cookie sheet here (which cost $18 at BB&B but I get for $3.99 on the Bowery…).  You could probably use a non-stick but the potatoes might not brown up as much. If you are only doing a couple servings a cast iron pan would do nicely as well.    

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