If the kitchen is Hogwarts of Witchcraft and Wizardry, then my mom is Albus f***in Dumbledore. She's like a damn chameleon. Allow me to elaborate. She's from the South, so items like shrimp and grits, tomato pie and deviled eggs come as naturally to her as licking the plate clean does for my dad...(and me). But she doesn't stop at southern cuisine. Her butter chicken/tikka masala recipe rivals what I order in authentic Indian joints. Honestly, I am so in love with that recipe that when I hear she's made it while I'm not home, a small part of me (ok, a big part) gets legitimately mad that someone other than myself is enjoying the fruits of her butter chicken labor. What's that? You're in the mood for Italian? No sweat. Home girl's got a short rib bolognese recipe that will make you want to dry hump your slow cooker. Point is - this chick is a rad cook. How's that saying go, again? Oh yeah - I got it from my momma.
EXCEPT for this recipe. Momma slays the smashed potato game. It's a dish that fundamentally reminds me of her. When I see other bloggers' smashed potatoes recipes, I react with somewhat of a pompous chortle, thinking to myself all too immaturely: "my mom's is better than yours." So this year, I finally dared to make my momma's smashed potatoes myself in hopes that I could get it right and thus share the recipe with you all. I know that seems ridiculous since it's a seemingly simple recipe (I mean, how hard is it to boil potatoes, right?)...it's just that she just KILLS it every time she makes them, so I procrastinated because I didn't want to disappoint myself.
To my distinct pleasure, her recipe is fool proof. These babies come out perfect every single time. Really crispy on the outside, soft and creamy on the inside. Do your best to not eat them all in one sitting...because they are the jam-a-lama as breakfast leftovers with a couple runny eggs.
Embrace the smashed potato!
- 1 bag of small gold potatoes (doesn't matter what kind, but I highly recommend sticking with a gold potato of some kind)
- 2 tbsp chopped rosemary (fresh or dried)
- 1/3 cup olive oil
- Plenty of salt to taste
- Preheat the oven to 375.
- Place all the potatoes in a large pot and fill with water so the potatoes are all covered.
- Bring the pot of potatoes and water to a rolling boil on medium/high heat. Let boil for about 20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Drain the potatoes in a colander and let them cool completely.
- Take each potato and press your palm into them, applying enough pressure so they flatten out (be careful not to break them apart). Place the smashed potatoes on a large baking tray.
- Drizzle the olive oil over the potatoes. It's going to seem like a lot of olive oil, but trust me...it's necessary to get them perfectly crispy! Go the extra mile and rub the olive oil all over each potato with your hands to ensure they're all coated.
- Generously shake sea salt over the oiled potatoes. Next, evenly sprinkle the rosemary over top.
- Place in the oven for 45 minutes to 1 hour and 15 minutes (time gap depends on the size of the potatoes). Start checking at the 45 minute mark - if they are not browned enough, keep them in the oven until they reach desired crispiness. I like mine super brown and crunchy so I leave them in closer to the 1 hour mark.
- Let them sit for 5-10 minutes (they really crisp up once they start to cool) and then EAT ALL THE POTATOES!