Smushed Potatoes

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I just had to share this potato recipe.  It’s quick, easy and a crowd pleaser.  Whether it’s for dinner guests, the kiddies or for a little comfort food addition, this recipe fits the bill.

I saw this recipe on the Food Network.  Ree from The Pioneer Woman did her “Crash Hot Potatoes” and I thought it was super.  Did I mention it was quick and easy?  …and it’s healthier than french fries!  I put my twist on it and made it quicker and simpler.

Here’s my version…

SMUSHED POTATOES

– Bring a medium pot of water to boil

– Wash and scrub one or two baking potatoes

– Leaving skin on, chop the potatoes into 1 inch rounds

– Drop the pieces into boiling water and cook until a fork goes easily through a few of the pieces

– While potatoes are being boiled, pre-heat oven to 450 F

– Line a cookie sheet with parchment paper

– Once potatoes are done, drain them and rinse them with a little cold water

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– Place the pieces on the parchment lined cookie sheet with about 1 inch between each (to allow room for “Smushing”)

– Take a masher and mush the potato slice down.  Use a butter knife to scrape the potato off the masher if it sticks to the potato.

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– I use my fingers to push the bits of mushed potato together to make a little pattie

– Drizzle with olive oil.  Sprinkle with sea salt.  (Options: add a sprinkle of sage, thyme, rosemary, cayenne pepper or chill powder)

– Bake in oven for 15-30 minutes until they are golden.  The longer you leave them the more golden and crunchy they become.

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Smushed Potatoes with paprika and hot sauce!

Once completed…Serve with a sprinkle of paprika, chill powder, tabasco sauce.  There are so many more ways you can dress these up… you can make these the base of a roasted veggie tower, top with salsa and guacamole or a spoonful of chilli (or all three!!!). 🙂

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