Summer Smashed Potatoes
|Prep time||10 minutes|
|Cooking time||30 minutes|
|Total time||40 minutes|
You may have heard of smashed potatoes, whole potatoes that have been pressed flat into a sort of deconstructed fritter. The joy of these is that they can take on whatever herbs or toppings you have on-hand, so we've gone summer with fresh garden veggies. Get creative with your own toppings and watch them fly off the plate.
This is a great way to use up extra baked potatoes from summer barbecues since you've already done the first step!
Preheat oven to 425 degrees.
Boil the potatoes in a large pot of water or bake them in foil on the grill. Once they can easily be pierced with a fork, remove from the water/grill and allow to cool slightly.
Coat a large sheet pan with olive oil and evenly arrange the potatoes on it. Using a potato masher or a large fork, gently mash each potato into a thick circle. If pieces break away, simply mash them back together with the other pieces. Brush extra oil from around the tray onto the edges of the potatoes. Layer the scallions and tomatoes atop each formation, then sprinkle with salt and pepper.
Place the pan in the hot oven and bake for 20 minutes or until the potatoes and toppings are crispy and golden. Remove from oven and let cool a minute before serving.