Crispy Smashed Potatoes
1 lb Fingerling Potatoes
3 oz Smoked Sea Salt Banner Butter
Grape Seed Oil
1/4 cup Chilis, sliced (I used Calabrian)
Wash the potatoes thoroughly. Place in a medium saucepan and cover with water to an inch over the top of the potatoes. Add a generous palmful of salt. Bring to a boil and cook until potatoes are tender about 20 min.
Drain the potatoes. Place the potatoes on a cutting board, cover with a clean dishtowel, and using your palm, gently press down to smash the potatoes to about 1/2 an inch thick. Allow the potatoes to cool completely. Carefully transfer them to a parchment-lined baking sheet.
Pre-heat oven to 450ª.
In a small saucepan, melt the Smoked Sea Salt butter over low heat. Place melted butter in a measuring cup, and add grapeseed oil to equal 1/2 cup.
Drizzle the butter and oil mixture over the potatoes, gently moving them around to ensure they are evenly coated. Sprinkle with salt to taste. Bake for 15 minutes. Remove from the oven and turn all potatoes over. Add chilies, and return to the oven for 15-20 more minutes or until golden brown and crispy. Serve warm.
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