Smashed Potatoes

From: Dawnab

On Jun 29, 2008

These came out creamy and absolutley delish, loved it! I topped with fresh garden herbs and a sprinkle of parm. Used red bliss potatos and a tiny bit of butter on top instead of the oil.

From: riffraff

On Jun 10, 2008

WOW!! These were fantastic along side a grilled steak. I made some horseradish and sour cream sauce to put on top of them but they really didn't need it. Simply wonderful.

From: Christmas Carol

On Jul 28, 2005

What a fun potato! I say this because they remind me of giant baked potato skins but only better because the potato is still in them! I baked them at 425F for about 20 minutes and they turned out perfect... crisp and lightly browned on top and crispy skins. I topped them with seasoned salt and caraway seed but couldn't resist adding some shredded sharp cheddar cheese the last 5 minutes of baking. Then a dollop of sour cream and fresh chopped flat leaf parsley to finish. I'm sure bacon pieces, chopped chives or scallions, or any potato skin toppers you enjoy would go fantastically on these. Excellent- we loved them!

From: Kookaburra

On Dec 6, 2006

These were absolutely delicious and such fun! I used 4 large potatoes. I actually boiled them in the morning, then finished the rest of the recipe in the evening. This made it very simple and would work well if you were making them for guests. I drizzled the potatoes rather generously with oil and sprinkled with a mixture of caraway seeds (1 dessertspoon), garlic powder, cumin (1 teaspoon each), salt and black pepper (1/4 teaspoon each). It didn't matter that the potatoes broke up a bit - that's part of the charm of this dish - and the broken bits get lovely and crispy. I actually baked the potatoes for around 50 minutes at 200C which resulted in a lovely crispy crunchy skin and soft and fluffy inside. The leftovers reheated well in the microwave the next day. Thanks Jules - keep those recipes coming!