{recipes} Smashed Potatoes

You may have noticed that Smashed Potatoes have been on our menu a lot lately. No, it's not a typo. I got the idea for this delicious alternative to mashed potatoes in the May Edition of Everyday Food magazine.

After making them exactly according to the recipe once, I decided to add peas and onions. They turned out even better! My favorite part is the crispy skins.

The only annoying thing is that they require the use of both a pot and a pan so that means more clean up. But, it's worth it. Trust me!

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{Smashed Potatoes}

adapted from recipe for Smashed Potatoes in Everyday FOOD

1 1/2 lb. small red potatoes

1 small onion, diced

1/2 c. frozen peas, thawed

olive oil

kosher salt

Preheat oven to 400 degrees. Place potatoes in a large pot and cover with salted water. Bring to a boil. Reduce heat and simmer for fifteen minutes. Drain and cool to touch. Arrange potatoes on a baking sheet that has been lined with parchment paper. Using the heel of your hand, smash each potato. Scatter peas and onions over potatoes. Drizzle generously with olive oil. Sprinkle with kosher salt. Bake 30 - 35 minutes. 

{enjoy!}