Smashed Red Skin Potatoes


Well the weather is certainly colder here in Cincinnati. It’s dark and gray and cold, and I’m not ready for it. I’m fine with 60 to 70 degree weather but this 40 and 50 degree stuff is not fun. I guess the cold brings great things such as fall leaves, cozy blankets and hot cup of tea. But still I would rather be basking in the 80 degree sun, it’s just so lovely.

Alas, it’s not 80 degrees anymore, so I made this side dish to get with the weather. To go with my pecan crusted chicken the other night, I made these smashed red skin potatoes. And they were very good. There wasn’t a single potato left in the bowl. They are soft on the inside with a little crunch on the outside. A perfect side.


To begin making these potatoes, add water to a pot and bring to a boil. Add potatoes, and cook until mostly tender. You don’t want them to soft because you don’t want them to fall apart. Once the potatoes are finished, drain them, and place onto a plate or cutting board. Then with a large fork or a potato masher, smash the potatoes down. In a skillet, heat some oil or a little butter over medium heat. Once oil is hot add potatoes, cook until they begin to brown and crisp, and then flip and cook the other side. Season with salt and pepper.



Smashed Red Skin Potatoes


  • 6-8 red skin potatoes
  • 2 tbsp. oil or butter
  • Salt
  • Pepper


In a large pot add water and bring to a boil. Add potatoes, and cook until mostly tender (so they don’t fall apart when pierced with a fork). Once potatoes are done, drain and set on cutting board. Smash potatoes down with a masher. Heat a skillet over medium heat and add the oil or butter. Once its heated, added the potatoes and cook on each side for a few minutes until golden browned and crispy. Season with salt and pepper.


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