Smashed Potatoes {SRC}

Today I am posting for The Secret Recipe Club.  This month I was assigned Karen's Kitchen Stories.  Karen lives in Southern California and works in HR.  Karen's blog is her way of documenting her recipes which is the exact reason why I started blogging!  She has tons of bread recipes so I immediately knew I was going to love her blog!  I love to bake bread and love the way the house smells after baking a loaf of bread.  But this month has been really busy and I knew I wasn't going to have time to bake bread.  So I decided to make Karen's recipe for Smashed Potatoes.

The Smashed Potatoes were very easy to make and didn't last long.  They are very crispy on the outside and soft and creamy on the inside.  Next time I will double the recipe so everyone can enjoy more!  Karen's recipe says to sprinkle some fresh herbs and Parmesan on top.  The only fresh herb I currently have is coriander so I decided to not use any fresh herbs.  I sprinkled Parmesan on half of them since not everyone in our home is a cheese lover.  I loved them with the Parmesan sprinkled on and I think fresh herbs would be a great addition.

Some other recipes from Karen's blog that I've pinned for later are Roasted Tomato and Pepper Soup, Vanilla Gelato, Demerara Sugar and Honey Challah and No Knead Bread.  Please hop over to Karen's blog to check out some more delicious recipes!

Smashed Potatoes
Adapted from Karen's Kitchen Stories

1.5 lb baby potatoes
9 tbsp water
6 tbsp extra virgin olive oil
sea salt
freshly ground black pepper
Parmesan

Preheat oven to 450°F.

Thoroughly wash the potatoes.  Place the potatoes on a baking sheet.  I like to line mine with foil to make clean up easy.  Add the water and cover tightly with foil.  Bake for 30 minutes or until tender.  To check if the potatoes are tender, do not uncover the baking sheet.  Simply insert a knife through the foil into a potato to check if it is tender.

Once the potatoes are tender, remove from the oven.  Remove foil and allow to cool for 10 minutes.  Pat the baking sheet and potatoes dry with a paper towel.  Drizzle half of the oil and coat the potatoes in the oil.  Using a potato masher, flatten each potato until 1/2 inch thick.  Brush on remaining oil.  Sprinkle salt, pepper and Parmesan.  Bake uncovered at 450°F for 30 minutes or until crispy on the outside and still soft on the inside.

An InLinkz Link-up