Smashed Potatoes

Smashed Potatoes

My sister Shirley and I were talking potatoes and she told me about some smashed potatoes she ate at a restaurant, it gave me the idea for these potatoes.

 They are very quick to fry up.

My sons love potatoes and these disappear quickly.

Ingredients:

6  small to medium russet potatoes

light oil
onion powder
garlic salt

Pierce potatoes with a fork or knife.
Cook Potatoes in oven at 400 degrees for an hour, with a potholder squeeze the largest potato, it should indent easily if ready.
Let cool, peel skin off.

On a cutting board mash the potatoes down with the palm of your hand until flattened. The flatter the potatoes the crispier it will cook.
Drizzle oil in frying pan. Just enough to cover the bottom of the pan.
Over Medium to Medium High heat, heat the oil, when hot, lift potatoes off of cutting board with large spatula, and set in the oil.
Sprinkle top with onion and garlic salt.

after about 2 minutes use spatula to go under potato making sure its not stuck to pan.

When it's as brown as you prefer, flip,
sprinkle seasoning on second side and continue to cook until this side is golden brown.
drain on paper towels.
Garlic powder will burn easily. If it looks like the flecks in the pan are to brown, wipe out with several paper towels, making sure not to burn yourself.
add small amount of oil to the pan and continue with the rest of the potatoes.

Instead of smashing, sometimes I just slice the potatoes, this works well also.