Shelly's Recipe

CRISPY SMASHED POTATOES

Category: Potatoes

6 small red potatoes or 12 tiny new potatoes
2 tablespoons+ of extra virgin olive oil
Kosher salt and freshly cracked black pepper
1 tablespoon of chopped fresh rosemary
Thin slices of cold butter, one for each potato
1 green onion, sliced thin
3 slices of bacon, cooked crisp and crumbled
1/4 cup of shredded cheese

Bring a large pot of water to boil and add a couple pinches of salt; boil whole, unpeeled potatoes until fork tender, about 10 to 15 minutes, depending on size. Set aside to drain. Preheat oven to 450 degrees. Apply oil to a jelly roll pan, and roll the potatoes in the oil, coating all sides. Cut slashes lightly into the top of the potato. Using a potato masher slowly and carefully press down on the potatoes to flatten them; try not to break them apart. Sprinkle potatoes with salt, pepper and rosemary. Stuff each potato with a thin slice of butter and drizzle all over the top with olive oil. Bake at 450 for 20 to 25 minutes, or until potato becomes very crisp and browned on top. Remove, top with green onion, crumbled bacon and a pinch of shredded cheese; return to the oven just long enough for cheese to melt.

Variation: Can also pan fry potatoes for the second step. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once, until golden brown, about 20 minutes total. Fried potatoes can be kept warm in a sheet pan in a 200 degree F oven up to 30 minutes. Sprinkle with green onion, cooked and crumbled bacon and cheese, if desired, before serving. Serves 4-6