Mmm, good old potatoes. Always there when you need them. A bag of these spuds, regardless of color, size or shape, can seemingly rest for great stretches of time in a cool, dark pantry. And in the off-chance their dear eyes sprout? Pluck them off and you’re good to go. This recipe is based on one my mom has in her arsenal, and it’s a great trick of hers. I’m lucky to have her as the inspiration. So, if warm and cozy is still your game, as we tip-toe into February, then let these smashed potatoes fill your kitchen in the most comforting of ways.
Smashed Potatoes with Smoked Paprika
- 2 lbs Yukon gold potatoes (or your favorite variety)
- 1 tbsp smoked paprika
- 2 tsp granulated onion
- 1 tsp granulated garlic
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup coconut oil, lard, butter, etc.
Bring the potatoes up to a boil, covered in water in a deep cooking pot. Allow to cook for 15-20 minutes, until not completely soft but mostly cooking through (pierce them with a fork and notice how easy it dives into the potato flesh)--cooking time will also depend on the size of the potatoes you're using. Once cooked, allow to cool completely (these are nice to cook ahead of time and have on hand throughout the week for all sorts of culinary projects).
When ready to serve, heat the oil in a pan oven medium-heat heat. While the oil is heating, combine the spices in a small bowl and mix.
Place the potatoes in the oil and gently press them down until they've flattered and the skins have broken; you can use the bottom of a glass cup, a measuring or other prop to accomplish this smash!
Once smashed, sprinkle half the seasoning mix on top, and continue to allow them potatoes to cook until their bottoms are deeply golden, about 4-5 minutes. Then, flip the potatoes, and sprinkle the remaining half of the seasoning on the potatoes as the other sides reaches peak goldeness, another 4-5 minutes.
Remove from oil and serve immediately.