Crispy Smashed Potatoes

Jan 05, 2016 in butter, cast iron, herbs, potatoes, recipes. Read the original on: A Southern Soul

Over the Christmas holiday we enjoyed lots and lots of great food. I got creative with several of my standby recipes and today I'm sharing one that's become a family favorite. I used new potatoes, olive oil, butter and some grated parmesan cheese to create this yumminess - Crispy Smashed Potatoes.

They are crunchy on the outside yet creamy and soft in the middle. I served them with my Christmas Day ham and received oohs and ahhs from around the table. This is a great dish to make if you are in a time crunch since you can boil the potatoes ahead of time and when ready to cook dinner, just smash then crisp them up.

You can also get creative with any herbs and seasoning that your family likes to give this dish your own special twist. I use a cast iron skillet which allows the potatoes to brown and become extra crispy - then I just take it to the table to keep my dish warm while the family digs in!

Crispy Smashed Potatoes

1 1/2 pound new potatoes - washed

Salt

2 tablespoon butter

2 tablespoon vegetable oil

1/4 teaspoon dried thyme

fresh cracked pepper

1/4 cup freshly grated parmesan cheese

Place potatoes in a large pot and cover with cold water. Season heavily with salt. Bring to a boil over high heat then reduce to a simmer cooking potatoes until done. Approximately 20 minutes. Drain potatoes.
Preheat oven to 400 degrees.
Heat oil and butter in a cast iron skillet until better is melted. Add potatoes to skillet. Using a potato masher or large fork, smash each potato until skin is broken.
Sprinkle potatoes with thyme, salt and pepper.
Place skillet in oven. Cook potatoes until a crispy edge forms around the pan, about 8 minutes. Remove from oven. Sprinkle on parmesan cheese and return to oven for an additional 8 to 10 minutes or until potatoes are crunchy on top.
Remove skillet from oven. Sprinkle with fresh parsley and serve.