Smashed potatoes: Delicious stress relief
The best thing about leftovers is all the creative stuff you can make with just a little extra prep.
The best thing about leftover roasted potatoes is that you can smash them and toss them in the oven for super crispy comfort food that makes a great side dish or snack.
This dish works best with fingerling or small potatoes. You can use yellow or red or even purple potatoes; it doesn’t matter. It would probably work okay with larger potatoes that have been cubed or quartered, but I’ve never tried it. You can also do this with fresh potatoes, but you have to roast them first — or otherwise cook them — before you can smash them.
The first time I had these was about 6 years ago. I remember standing in the kitchen with my daughter, pulling them off the cookie sheet and eating them with her, both of us nodding to each other and exclaiming how the smashing made them so much better.
And of course, there’s the smashing. It’s great stress relief. Too many bills this month? Smash the potato.
Politicians are being dumb? Smash the potato.
Laundry is a never ending hell scape?
Smash the potato.
Your liberal and conservative family members are picking fights with each other and you keep getting dragged into the middle trying to make peace despite both sides acting like spoiled brats?
Smash the potato.
Going insane because of the pandemic?
Smash the potato.
Once you’ve found your happy place, share these with someone you love. Or keep them for yourself; I won’t judge.
Smashed potatoes
Ingredients:
• Roasted potatoes
• 2 tablespoon oil
• 1 tablespoon parmesan
• Chopped parsley
• Salt to taste
DIRECTIONS >> Mix parmesan with oil. Pour over potatoes and toss until completely covered.
Place potatoes on a lined cookie sheet. Using a wooden spatula or spoon, press down on each potato until it smashes open.
Cook in oven for 10 minutes at 350 degrees Fahrenheit. Remove from oven, flip, then return to oven. Cook for an additional 10 minutes, or until crispy.
Remove from oven, and sprinkle with chopped parsley and salt. Enjoy once cooled enough to eat.