If you like golden brown crispy crusty potatoes, then this dish is for you. It was originally created as a way to use up leftover boiled or baked potatoes, but it’s so good that you’ll soon be cooking potatoes just so you can smash and crisp ’em.
1 tablespoon oil for each potato
a sprinkle or two sea salt and freshly ground pepper
Place the cooked potatoes on a lightly oiled rimmed baking sheet. Push down on each potato with a small flat plate until the potato smashes and spreads out to about twice its original size. You may also use a potato masher if you have one. If a few pieces get loose just push them back into the rest of the works.
Brush or drizzle each potato with 1 tablespoon (15 mL) of oil, then season with salt and pepper. Bake until the exposed potato flesh transform into a crispy golden masterpiece, about 30 to 40 minutes.