The smashed potato is the perfect substitution for fries in any disco fry scenario. Chop some greens, mince some onion, add some roasted root veggies, grate some cheese, or throw on a scoop of the five cheese garlic spread from River Valley, and then throw a dollop of sour cream on top. Throw on the meat, tofu salads, beans, eggs, sprouts… the possibilities are endless. A healthy dose of danger zone hot sauce and chili oil from Savory Accents will add just the right amount of spice.
- oil or butter
- salt and pepper
- To achieve the perfect smashed potato – peel, boil, squish, drizzle with oil and salt, and bake.
- The smaller the potato, the crispier the smash. If you’ve got larger taters, you can always halve or quarter to get a smaller piece before you boil, you’re smashing them, so it won’t really matter what they look like.
Editor’s note: As you can see, our potatoes didn’t quite maintain their form (okay, they didn’t maintain their form at all), but we actually ate them just as they were, with a dollop of beet ketchup from Bushel and Pecks, and they were gone in 5 minutes.