Smashed potatoes are like a beautiful hybrid of mashed potatoes and fries. Crispy on the outside and soft and buttery on the inside. They make a perfect side dish to any meal, and can be prepared ahead of time. I like to use a variety of mini potatoes, including white, yellow, red, and purple. I have to apologize for a lack of photos for this recipe, but I think the steps will be easy to follow. 

Ingredients:
1 lb Mini potatoes (approximately 20), do not peel
2 tablespoons butter, melted
2 tablespoons olive oil
1/2 teaspoon rosemary
1 teaspoon paprika
1 teaspoon salt

Directions:

Rinse the potatoes and place them in a large stock pot. Fill the stock pot with cool water and place on the stove over high heat. Allow the water to come to a boil, then turn the heat to medium. Let the potatoes continue to cook in the boiling water for approximately 30 minutes, or until the potatoes are easily pierced with a knife. They should be fully cooked through at this point. 

In the mean time preheat the oven to 400 F. 

Drain the water from the potatoes using a colander and allow the potatoes to cool for 10 minutes, so they are easier to work with. Now, the fun part, get smashing! Using a mallet, potato masher, meat tenderizer, or even a frying pan, gently press down on the potato until it is flattened to about a half inch. The potato should just be breaking apart but still be in tact. Continue this one potato at a time until you are finished. 

Place the potatoes on a parchment or foil baking sheet. In a small bowl mix together the melted butter, olive oil and rosemary. Brush the mixture onto the potatoes using a silicone or pastry brush. Sprinkle with salt and paprika. 

Place the potatoes into the preheated oven for 30 minutes or until the top is beginning to brown and crisp. Turn the oven to broil for 5 minutes. This should really finish crisping up the top of the potato skins. 

Carefully remove the tray from the oven and serve with your favourite meal, or on their own for a delicious snack. 

They add a great texture to fish or chicken because it adds a crispy element.