These addictive smashed potatoes are crispy and golden brown on the outside and tender and creamy on the inside. For a milder flavour, substitute sweet paprika for the smoked paprika.
12 small Yukon Gold potatoes
1/4 cup olive oil
Salt and freshly ground black pepper, to taste
1 tsp. smoked paprika, for garnishing
1 tbsp. chopped chives, for garnishing
Add potatoes to saucepan. Cover with enough cold water to submerge potatoes by about 1-inch. Add salt and bring to a boil. Reduce heat to a simmer. Cover and cook until potatoes are just cooked through, but not soft and mushy, about 15 to 20 minutes. Drain.
Preheat oven to 425 degrees F.
Drizzle the baking sheet some of the with oil.
Using a meat mallet, a rolling pin or your hand, gently smash each potato into a thick pancake. With spatula, transfer to baking sheet and brush generously with oil. Season with salt and pepper.
Bake until potatoes are golden brown and really crispy, about 25 to 30 minutes.
Sprinkle each potato with a pinch of smoked paprika and garnish with chopped chives.
Yield: 4 to 6 servings.