Roasted Smashed Potatoes w/ Unlimited Toppings

This recipe is one I've used over & over, always with fantastic results. Incredibly simple to prepare! Toppings can be any thing you'd like to use - so, sky's the limit!  Topping idea's follow recipe.

Quick kitchen note - make sure to use unsalted butter, as the salted kind will burn too quickly, and will also skyrocket the sodium content. This recipe is GREAT for parties, and be doubled or tripled, as needed. These particular measurements will feed 8-10 people, planning on 4-5 potatoes, per person. You may also cut it in half, to feed a family or 3 or 4. If doubling or tripling, plan on 1.5 hours to cook all batches - you need to cook each batch separately, then pour into a large dish, and cover with foil to keep warm. Will stay warm up to 3 hours.



Roasted Smashed Potatoes

3 lbs. small potatoes, washed & dried (Yukon Gold mini's, Fingerlings or tiny red potatoes)
2 cloves fresh garlic, chopped fine
1/2 stick unsalted butter
1/4 c. pure olive oil (Not EVOO- it will burn)
1 tsp. sea salt
fresh cracked pepper, to taste

1. Turn large burner on high heat. In a large pot with lid, drop in butter. Allow to melt & slightly brown, while preparing potatoes, about 3 minutes.

2. Make sure potatoes are clean, washed & dried. When butter has started to brown, turn heat down slightly & add potatoes to hot pot. Stir well, so that every potato is covered in melted butter. Cover, and let roast for 5 minutes undisturbed.

3. Remove lid. Turn heat to medium. Add garlic, sea salt, pepper & olive oil to pot, stirring to be sure to coat potatoes well. Re-cover. Roast for 10 minutes.

4. Remove lid & check potatoes. They should be brown on the bottom. Stir well. Re-cover, let roast for 5 minutes.

5. For the final time, remove lid. With a sturdy glass, smash the potatoes down into the liquid, so they will start to cook inside, and create a great crust on the outside. Roast, uncovered, 5 minutes more.

6. Remove from heat. Pour all contents of pot into large serving dish. Place several bowls of your favorite toppings around the potato serving dish, and allow guests to make their own creation. Serve warm, and enjoy!


Ideas for toppings:

-Butter
-Sour Cream
-Crumbled bacon
-Goat cheese
-Tony Sachere Cajun Seasoning Salt
-Mixed cheese blend - Taco Mix or Cheddar Mix
-Diced green onions
-Pico de gallo, or fresh Roma tomatoes, diced
-Vidalia onion, chopped fine
-Variety of steak sauces & dressings (bleu cheese or Heintz 57 is our fave!)
-Chopped steak or chicken
-Black olives, chopped
-Sauteed mushrooms
-French's Fried Onions pieces
-Fresh guacamole