Need a good potato side

Welcome to the forum Lori! This is a wonderful place. Thanks for the recco.

We like "smashed potatoes". Take a bunch of small Yukon Golds and boil until very tender. Drain and allow to dry for a couple of minutes. Then place them on an oiled roasting pan and give them each a whack with a meat tenderizer or some other blunt object so that the pop open and flatten out a bit. Drizzle with olive oil and a good shaking of salt. Put into a hot oven and roast until they're nicely browned. When done right, they have a nice crispy bottom and fluffy middle.

Mike--we made these the other night. Bob immediately dubbed them 'Splats'. Great idea, thanks!

We had "splats" tonight. Mike did you make this method up? If so, you are a genius. Len and I both loved them. I really like how boiling make the skins thinner somehow, so when you roast them with the olive oil, they get crispy, almost like a potato chip. This is our new favorite way to make potatoes. Thanks for sharing your method, Mike. Jenise, thank Bob for the name. It's perfect.

Maria, I can send you a potato recipe that I am waiting to try that uses small red potatoes. I can email the recipe to you. It was posted here on the FLDG some time back and is titled "crash hot potatoes. Email or PM me if you want it.

I also know fussy eaters like that, so I'd give them each a serving of Pringles with a parsley garnish. Might be easiest on you.

Here's a photo of the "splats" I made :

We had "splats" tonight. Mike did you make this method up? If so, you are a genius. Len and I both loved them. I really like how boiling make the skins thinner somehow, so when you roast them with the olive oil, they get crispy, almost like a potato chip. This is our new favorite way to make potatoes. Thanks for sharing your method, Mike. Jenise, thank Bob for the name. It's perfect.

I wish I could claim these as my own, Carrie, but we came across the technique somewhere (although I can't remember where now). They are darn good, though, aren't they?

Celia - I think yours may be the best-looking ones I've ever seen!

Hey, thanks Mike! They're a lot of fun. I first came across them on Jill Dupleix's website, though I'm not sure if she originated the recipe:

http://www.jilldupleix.com/recipes/rec025.php

I made them with leftover gourmet potatoes - I know it's not how you're supposed to make them, but I cut the big ones in half and put them cut side down. Worked fine, the bottom crisped up perfectly. FWIW, we used Bintjes and King Edward potatoes.