Potatoes are probably the most universally liked vegetable. I can hear my teenager whispering from behind – potato is not a vegetable 🙂 Who cares. It is still something that is liked all around the world. Did you know Peru grew over 3000 varieties of potatoes ? Our family did not have any issues savoring variety after variety for every meal during our visit !
Potatoes are suitable for several methods of cooking – mashed or fried, hot or cold and so on and so forth. Potatoes can be enhanced and elegantly presented in different ways. Lets explore one such presentation. Smashed spuds.
I never peel potatoes. My grandmom always said that the flatulence from potatoes occur only when you remove the skin. I feel the potato skin provides texture rather than the mundane peeled ones. So this recipes works well with the skins on, since the crispy skin adds another layer of texture.
Baby potatoes or bite sized potatoes are best suited for this recipe. Hard boil the potatoes with plenty of salt. Smash them with a pestle still retaining it whole. Season with salt and spices. Pan fry on both sides to golden brown.
This recipe can also be made in large quantity by baking the spuds. Arranging the seasoned smashed potatoes on a baking tray. Drizzle oil liberally to coat and bake.
This is a very simple dish but has a huge wow effect when presented at parties. Try it out at your next party. Works well as an appetizer too !
Simply Smashed Spuds recipe
- Bite sized potatoes 20
- Red chilly powder 1 tbsp
- Salt to taste
- Oil for pan frying or baking
- Boil the potatoes with skin for 6-10 minutes depending on size with plenty of salt. The potatoes should still be hard and not fully cooked.
- Drain and wash completely in cold water. This stops the cooking process.
- Arrange on chopping board, with a pestle, smash them one by one.
- Sprinkle red chilly powder and salt.
- Pan fry to golden on both sides.
- Alternatively – arrange on baking tray, drizzle oil to coat and bake/broil to golden for 10 minutes, turning over in between.