smashed potato cakes
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You can boil the potatoes a day ahead and refrigerate them for easier prep. Flatten and roast them right before you want to serve them. Source: Unknown
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Ingredients For smashed potato cakes
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2 lbs. baby white or small yukon gold potatoes
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3 tbsp. olive oil
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olive oil
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salt and black pepper to taste
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sliced scallions
How To Make smashed potato cakes
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1Cook potatoes in pot of boiling salted water til tender, about 15 minutes. Drain potatoes; chill til ready to roast.
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2Preheat oven to 450. Coat baking sheet with 3 Tbsp. olive oil and heat in oven 5 minutes. Lightly flatten potatoes with the palm of your hand then coat with oil; season with salt and pepper.
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3Roast potatoes on prepared baking sheet for 15 to 20 minutes. Flip potatoes and roast another 15 to 20 minutes til brown and crisp. Garnish potatoes with scallions. Serves 6
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