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COOKING WITH THE SNAP – Smashed Red Skin Potatoes

Editor’s Note: Let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Smashed Red Skin Potatoes

Red skin potatoes – I prepared 4 medium size for our family of 3
Olive oil
Salt & Pepper
Parmesan cheese, grated or shredded
Butter, optional
Fresh herbs, chopped – I used rosemary

Bring potatoes in salted water to a boil. Cook until tender. Preheat oven to 400 degrees F. Drizzle a baking pan with olive oil. Place cooked potatoes on baking pan. Using a potato masher (like you would use to make mashed potatoes or meat fork if you don’t have one), gently press down on the potato allowing it to mash just a little. Remove any potato from masher and place back on the potato. Rotate and mash again. Drizzle with olive oil, salt, pepper and fresh herbs (rosemary, chives or parsley). Add grated or shredded parmesan cheese. Cook 20-25 minutes or until potatoes are golden are slightly crisp. I added a tiny bit of butter (approximately 1/8 teaspoon per potato) to each potato too to give it a little more flavor. Enjoy!

From the Kitchen of Lori Ivey