Smashed Red Potatoes
Meg Terhar Hill
How to Make Smashed Red Potatoes
- boil your potatoes with skins on, in some salted water for about 20 minutes until fork tender. I like to start these right after I put the main dish in the oven, timing is everything.
- next heat up a cast iron skillet on medium heat, or any skillet that they won't stick to the bottom and add your olive oil. Take the potatoes out of the water and dry off with a paper towel. Place on skillet and with a potato masher squish each potato just once to flatten, if you don't have a potato masher you could use a spatula I guess
- now season with salt and pepper, while they are browning, mince your green onions and set aside. when brown flip over and brown the other side, while that is browning add your cheese and green onions on top