Because there are never enough ways to cook potatoes, I wanted to share with you this recipe for Smashed Red Skinned Potatoes. I prepared these to go along with the Seared Halibut with Tomatoes and Capers. Trust me though, you would be happy with a plate of these crunchy-on-the-outside, tender-on-the-inside potatoes on their own -- perhaps with a sprinkling of sea salt and coarsely ground pepper.
For best results, use small, new potatoes - they will cook up quickly, smash nicely into a perfect portion size and look beautiful on the plate all at the same time.
Before you start, you might want to invest in a cast iron skillet, fish spatula and a meat tenderizer!
Smashed Red Skinned Potatoes
6 new red-skinned potatoes
1. Place potatoes into a pot and cover with cold water; salt.
2. Bring the water to a boil; lower heat and simmer potatoes until tender.
3. Drain potatoes and cool completely.
4. Smash potatoes using a meat tenderizer or any other flat heavy utensil you might have on hand. Be careful not to break apart potatoes completely - you want them to hold together and be approximately 1/2-inch thick.
5. Heat olive oil in a cast iron skillet over medium-high heat. Cook potatoes 3-4 minutes per side, or until crisp and heated through.
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