Crispy Smashed Potatoes (GF) (V)

I was out to eat at Benihana with co-workers the other day, and the chef was doing his thing - slicing, dicing, flipping, spicing. He gets to the rice part, which means he puts a pound of butter on top of white rice and cracks an egg all fancy like and then mixes it all together on the grill to cook.

Well, there are always the sad parts on the outskirts that get missed and end up burning, which is when they get scraped off and thrown away. I mean, they get scraped off and someone gasps I want those.

Guilty.

I love burned bits.

And they were delicious. Crispy, flavorful and delicious. Just like these pots:

This night we sat down to dinner at 10:32pm, which felt very summery. We had been swimming at a lake, and then sitting by a fire, and then realized that we should probably be scooting home - which was a lot easier said than done.

After a great night, these potatoes tasted probably 10x more amazing than they should. Either that, or we can blame it on the crispy bits. So dang scrumptious.

Crispy Smashes Potatoes
from Everyday Food

1.5 pounds small potatoes (I used fingerling)
 olice oil
garlic salt

1. Preheat oven to 450 degrees.

2.Bring the potatoes to a boil in a pot of water; when the water begins to boil, turn down and simmer until tender, about 10 minutes.

3. Drain and rinse with cool water; let cool for a couple minutes.

4. Place potatoes on a baking sheet and drizzle with olive oil and garlic salt; toss to coat evenly. Using the palm of your hand, smush each potato so it pops. Roast for about 25 minutes, or until it meets your crispy standards.