I first came across this recipe years ago, after watching Chef Michael Smith make them on one of his shows…maybe Chef at Home? They were so easy to make, bake a potato, smash them, bake again. The recipe stuck and I started making them at least a couple times a year.
These potatoes are so versatile they go with anything. You can top each one with a small, dressed salad. I love them topped with guacamole or salsa. Eat as a side with a steak or any kind of meat. Sprinkle bacon on top. Drop on some grilled or baked veggies.
Oh La La delicious and they were the perfect side to our Steak with Chimichurri Sauce the other night.
Here’s how I did it.
Servings: 6
Ingredients
- 6 potatoes baked and slightly cooled
- olive oil
- salt and pepper
- fennel seeds
Instructions
- Preheat oven to 425 F.
- Cover a baking sheet with parchment. Place potatoes on baking sheet.
- Using a heavy bottomed pan or cup push down on each potato until it has been smashed down evenly.
- Drizzle with olive oil. Sprinkle salt, pepper and fennel seeds on top.
- Bake for about 30 minutes or until potatoes have crisped up.
Notes
To bake potato: Wash and prick with fork or knife. Place on piece of tin foil and sprinkle with olive oil, salt, pepper and a tsp of butter. Wrap up in foil and place on baking sheet and in 350F oven. Bake for one hour.
These are solo good! Thank you for the recipe…I too saw them on chef Michael smith’s show and had lost the full information. now I can make them again
Thanks for stopping by Sandra! I have been hooked since seeing Chef Michael make them…the family loves them to!