Ingredients:
12-15 red baby potatoes
Kosher Salt
12-15 red baby potatoes
Kosher Salt
3 tbsp Butter
1/4 cup Olive oil
1/4 cup Olive oil
Sour cream
Shredded cheese
Fresh chives, chopped
Directions:
Boil potatoes until fork tender about 30 minutes. Drain and allow them to cool down.
Preheat oven to 450º. Line baking sheet with foil, melt butter in the pan while oven preheats. Mark sure the butter covers the foil.
Smash potatoes with flat side of mallet to about 1/2 inch thick. Place potatoes on baking sheet. Drizzle with olive oil and sprinkle with kosher salt.
Roast for 20-25 minutes, flip and roast till browned and crispy, about 20-25 minutes longer. Serve sour cream and chives. Enjoy!
These sound really good and easy. I'll have to give them a try.
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