26th September 2008
Back in July, I tried out a new recipe for Cracked Potatoes, using both this skillet recipe and this oven recipe. I, personally, love potatoes in any form, so they both were tasty. But the skillet version was a bit better. The one problem was that when you “crack” the potatoes, they start to fall apart. So I winged it, and created my Skillet Smashed Potatoes that were AWESOME.
- Potatoes – small ones, Yukon gold or red, boiled in salted water until a knife slides in, but not super soft (15 min?)
- Take potatoes from pan, “crack” with the bottom of a glass, trying not mash it too much.
- Heat 2-3 T extra virgin olive oil in the bottom of a skillet. Add 2 tsp minced garlic, and saute until it starts to brown. Remove most of the garlic bits with a spoon so they don’t burn and bitter.
- Add the potatoes, and let them fall apart, if they do. Cook for 3-4 minutes on one side. Season liberally with garlic salt and cracked pepper. Turn the potatoes over, and let them break apart. Cook another 5 minutes, until small pieces start to turn golden brown.