SMASHED POTATOES
Quanties depends on how many people you preparing for.
- potatoes
- butter
- salt, pepper, garlic and herbs to taste
- Parmesan cheese, optional
Boil potatoes in salt water until a toothpick slides in with no problem.
(I like to use smaller potatoes for this dish – they just work better.)
Allow potatoes to cool.
Put enough butter in the bottom of a frying pan.
Use an egg lifter or slotted spoon to slightly squash potatoes – not too much because you do not want them to break – just a little bit smashed.
Pack potatoes in a single layer in the frying pan.
Add salt and pepper to taste.
Add garlic to taste.
Add herbs to taste (I used a few sprigs of rosemary from my garden)
Put on a Low to Medium heat – this will make sure that the potatoes get a nice little crust underneath.
Once they are browned underneath, turn them over to allow the other side to brown.
If you like, you can grate Parmesan Cheese over the top.
We have someone who is lactose intolerant in our family so I used Margarine and I did not add the Parmesan Cheese, but still Oh SO Good!
Posted by Annatjie Heydenrych
