Youve heard of smashed potatoes, but have you had batatas a murro?
Simply Recipes / Laurel Randolph
I remember the first time I ever encountered asmashed potato.
From that moment on, the technique has stayed securely in my repertoire as an easy side.
Simply Recipes / Laurel Randolph
Every time Ive made them, theyve been a little bit different.
Or maybe Illroast the potatoesfirst instead of boiling them to save time and dishes.
They are creamy, tender, crispy, and packed with garlic and olive oil flavor.
Simply Recipes / Laurel Randolph
Lightly smash them directly on the baking sheet, just to break them open.
Sprinkle plenty of chopped garlic over each potato, then season with salt and generously drizzle with olive oil.
Whatever method you choose, smash them directly on the baking sheet youll finish cooking them on.
Simply Recipes / Laurel Randolph
This way, you wont have to move them around and accidentally break them apart.
