Smashed Potato Cakes

Name: Smashed Potato Cakes
Yield: 0
Ingredients: 2 lbs. baby white or small yukon gold potatoes; 3 tbsp. olive oil; olive oil; salt and black pepper to taste; sliced scallions

By Lynnda Cloutier
@eatygourmet

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

Rating:

★★★★★ 2 votes5

Comments:

15 Comments

Ingredients

·

2 lbs. baby white or small yukon gold potatoes
·

3 tbsp. olive oil
·

olive oil
·

salt and black pepper to taste
·

sliced scallions
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How to Make Smashed Potato Cakes

Step-by-Step

Cook potatoes in pot of boiling salted water til tender, about 15 minutes. Drain potatoes; chill til ready to roast.
Preheat 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.
Roast 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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About Smashed Potato Cakes

Course/Dish: Potatoes

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