Smashed baby red potatoes make a great side dish especially with grilled steak, chicken or fish.
These skillet potatoes are a great dish especially right now during the grilling season. My favorite part is the flavorful crisp skin that is topped with parmesan cheese and garlic salt. Smashed potatoes go perfectly with steak and burgers and the leftovers are amazing with fried eggs for breakfast the next morning. These are sort of like a mix between a potato wedge and a baked potato. You get the best of both worlds, the tender inside and the crunchy delicious outside. You can’t go wrong here.
Start by bringing a pot of well salted water to a boil. It’s important to salt the water well to get a well seasoned tater. Cook baby reds until the fork tender. Don’t overcook. We are not going for mashed potatoes.
My favorite way to get the “smash” is to take a piece of foil and fold it into a square. Lay the potato flat on a cutting board, place the foil over then using a spatula gently press. You can then pan fry them in a little oil and butter mix topping with parmesan cheese and garlic salt as soon as they come out. Or arrange in a single layer in a grill pan, drizzle with olive oil and grill for about 5 minutes on each side topping with parmesan cheese at the very end. Although the grill method is healthier I prefer the skillet method for a truly crispy skin.
Sadly it’s Monday, but I wish you all a great week ahead!
Skillet Smashed Potatoes
- 1 lb bag baby red potatoes, cleaned (not peeled)
- 2 tbsp olive oil
- 1 tbsp butter
- garlic salt
- grated parmesan cheese
- Bring a pot of well salted water to a boil, add potatoes and cook until fork tender.
- Fold aluminum foil into a square.
- Lay a potato on a flat surface, place foil on top then using a spatula gently press on the potato smashing it.
- In a large skillet heat olive oil and butter, add potatoes in a single layer and fry on both sides until crispy. Remove to a plate and immediately top with garlic salt and parmesan cheese. Repeat with the remaining potatoes.
- This can also be done on the grill - please see the actual post for how to use this method.