Ingredients
- 10-12 Potatoes*
- Olive Oil
- Garlic Powder
- Onion Powder
- Salt
- Pepper
- Basil
- Thyme
- Garnishes:
- Green Onions
- Sour Cream
- Shredded Cheese
*Use whatever kind of potatoes you most enjoy. If they are smaller they tend to smush more easily but I've made this recipe with full sized potatoes as well and they were great. I suggest making about a dozen but obviously you can easily adapt this recipe to your preferences.
Directions
- Wash potatoes and prick each with a fork in several places. Place in large pot with lid, cover with water and bring to a boil. Once boiling, reduce heat to low, keep covered and simmer until potatoes have softened a bit. You don't want them to be as soft as you would want for mashed potatoes but they should be soft enough to smush. Drain water from pot and let cool. I like to do this step ahead and let the potatoes sit in the fridge for a few hours or overnight--they seem to smush better when they have dried out a bit.
- Line a baking sheet with parchment paper. Using the bottom of a flat glass or a small frying pan, gently smush each potato until it is mostly flat.
- Drizzle each potato with olive oil and run a spoon over it to make sure it's well coated. Grab a small handful of each of the seasonings and sprinkle over the top of each. Turn the potatoes and repeat the process on the other side, making sure both sides are well oiled and seasoned.
- Bake at 400 F for 20-30 min (depending on size) carefully turn them over and bake for another 20-30 min. Don't worry too much if some of them fall apart--they will still be tasty either way. I like to get mine really crispy so I usually cook them for about an hour.
- If using cheese (totally optional) sprinkle it on top in the last few minutes of baking.
- Garnish with green onions and sour cream. I like to put the sour cream in a squirt bottle.
