MSU Corporate Chef Kurt Kwiatkowski is cooking up Smashed Potatoes this week!

Chef Kurt's Crispy Smashed Potatoes

10-12 small red skin or Yukon gold potatoes

1T. salt

¼ c. olive oil

Salt and pepper to taste

**2 T. Parmesan cheese as an option

Put the potatoes in a pot and cover with cold water and 1 T. of salt. Bring the water to a boil, and then simmer for about 20 minutes or until they are cooked through and fork tender.

Drain the potatoes and transfer to a baking sheet. Let the cool for about a minute or so and then smash the potatoes with either a towel over them, a small sauté pan or another baking tray. We want them smashed to about ½-¾” in thickness. Put the potatoes in the refrigerator until you are ready to cook.

Heat up the oil in a large 12” sauté pan or cast iron skillet over medium heat. When the oil is hot, gently place the potatoes into the oil and let them cook away until golden brown. About 7 minutes per side.

Remove from the oil and then season with salt and pepper. Put some Parmesan cheese if you want on them also. Serve them up and enjoy.