Smashed Potato Pizza Bombs! You are going to love this crispy smashed potato recipe. And I have all the best tips for making this easy recipe a success.
Let’s start with basics: (1) Choose the right potato. Sure you can make this recipe with russets, but for easy handling you want smaller ones like new potatoes. If you can find Baby Dutch Potatoes, use them — they are my favorite for this recipe. They’re small, buttery and just starchy enough to hold their shape. (2) Boil them until fork tender. If you go too far, they’ll end up a mushy mess (3) Don’t be overzealous with the smash part. you want it to have some shape and form, especially if you turn it into finger food as I’ve done here. (4) Skip the parchment and and spray your pan with olive oil for extra crisp.
Alright, now let’s talk toppings. Of course you can go any which way you want, but my first thoughts always turns to pizza. Naturally because that’s always the boy’s favorite and it’s one of mine too. It’s also a big hit as a gameday eats–another reason to make it finger food.
But as you can imagine, these bite-sized smashed potatoes are a great canvas for just about any topping. Stay tuned because I’ll have some fun flavor combos and fusions coming up.