My wife and I eat a lot more sweet potatoes than white potatoes, but with so many of our friends and family growing and giving us white potatoes this summer, we had to come up with a delicious recipe for them! Ever since coming up with this recipe, it’s the only thing we’ve done with these potatoes all summer. I’ve made this recipe for a few of my family and friends and everyone absolutely loved them. If you have any potatoes left in your garden, save them for this recipe.
- Small/Medium White Potatoes: 15-30 depending on how many you’re cooking for or if you want leftovers. 20 smaller potatoes will last my wife and I a couple of days.
- Olive Oil: Enough to coat the cookie sheet.
- Butter– as much as you want! Preferably organic grass fed butter.
- Spices: You can use whatever combo of spices you think will taste good. Here is what I use- salt, pepper, paprika, garlic powder, onion powder, basil, and a very small pinch of chili powder.
1.Preheat the oven to 420.
2. Boil a pot of water and make sure your potatoes are clean from any dirt.
3. Boil potatoes until you can slide a fork through them easily.
4. Rub olive oil on cookie sheet until fully coated.
5. Smash each potato with a fork.
6. Put a dollop of butter on each smashed potato and cover with spices. I usually just do a small pinch of each spice on each potato. Don’t worry about being precise, just eyeball it!
7. Bake at 420 for 15-20 minutes. Check them at 10 minutes to see how they are doing. Take them out when they are crispy.
8. Enjoy your new recipe on how to turn boring old potatoes in pure deliciousness.