Crispy Smashed Baby Potatoes

If you’ve ever made my recipe for The Very Best Instant Pot Baby Potatoes, you know how amazing those little gems are. Now let’s take them up a notch by transforming them into delectable disks of crunchy goodness. Such a simple change, but oh so good. Let me walk you through the process.

Start with cold leftover cooked baby potatoes. To make the very best baby potatoes, try my instant pot recipe here.

Use a drinking glass to smash the potatoes like this.

In a cast iron skillet over medium-high heat, brown the smashed potatoes in a little vegetable oil until they’re browned on both sides. Turn off the heat and add a pat of butter to the pan and sprinkle with garlic, onion, salt, and pepper. Flaked sea salt is particularly nice on these potatoes.

Finish with a sprinkling of freshly chopped chives and parsley.

Items used to make this recipe:

(affiliate links)

• cast iron skillet https://amzn.to/2Ux7TD7

• flaked sea salt https://amzn.to/3j64G7A

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Crispy Smashed Baby Potatoes

makes 4 servings

Printable Recipe

Ingredients

• 1/2 pound cooked baby potatoes, cold

• 1 tablespoon vegetable oil

• 1 tablespoon butter

• pinch of granulated garlic powder

• pinch of granulated onion powder

• salt and pepper to taste

• chopped chives and parsley to taste

Directions

1. Use a drinking glass (see note) to smash the potatoes to 1/8-inch thickness.

2. In a cast iron skillet over medium-high heat, brown both sides of potatoes in vegetable oil.

3. Turn off heat and add butter, swirl pan so each potato gets a little butter love.

4. Season potatoes evenly with garlic powder, onion powder, salt, and pepper.

5. Garnish with fresh chopped chives and parsley.

Note

• If the potatoes stick to the bottom of your drinking glass, try a plastic cup instead.

San Francisco Rice

Here’s a really delicious side dish reminiscent of the famous rice that’s affectionately referred to as “The San Francisco Treat”. The original version has little bits of pasta mixed in with the rice. My version doesn’t contain the pasta, but the flavor is pretty spot on. Easy enough to make on a busy weeknight, you’ll be glad to add this recipe to your rotation of tasty side dishes.

The cast of characters for today’s recipe: “parboiled” or “converted” rice, chicken bouillon granolas, dried parsley, buttery steakhouse seasoning, water, and butter (not pictured).

Note: Parboiled or converted rice is rice that has been partially cooked and dried during manufacturing. The process allows the rice to retain more nutrients compared to standard white rice. The process also alters the starches so the grains hold their shape better, making them less likely to overcook, become mushy, or stick together.

Now to make the recipe. Toast the rice in the butter, stirring frequently, until the color deepens and the rice smells nutty (5-6 minutes).

Add the bouillon, seasoning, and parsley to the hot rice to “bloom” their flavors. Then add the water and bring to a boil.

Cover the pan and reduce the heat to low; simmer until all the liquid is absorbed (full recipe and instructions below). That’s all there is to it. Enjoy!

Items used to make this recipe:

(affiliate links)

• parboiled or converted rice https://amzn.to/3eznNUT

• 4 quart nonstick saucepan https://amzn.to/3gJGTIc

• chicken bouillon seasoning https://amzn.to/3GNxKJc

• buttery steakhouse seasoning https://amzn.to/363HrGN

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San Francisco Rice

makes 4 cups

Printable Recipe

Ingredients

• 2 tablespoons unsalted butter

• 2 cups parboiled or converted white rice

• 4 cups water

• 1 1/2 tablespoons chicken flavored bouillon powder

• 1 1/2 tablespoons Kinder Buttery Steakhouse Rub

• 1 1/2 tablespoon dried parsley, crushed in the palm of your hand

Directions

1. In a 3-quart or larger saucepan, brown rice in butter for 5-7 minutes, stirring frequently, until the rice is toasted.

2. Immediately add the water, bouillon powder, buttery steakhouse rub, and parsley; stir to combine.

3. Bring to a boil, then cover the pan and reduce the heat to low for 18 minutes or until all the water is absorbed.