Contributed by: Michael Abramson of M Vegetarian Recipes
This is one of those "too simple to be so good" recipes. There are so few ingredients, make sure they're the best you've got.
Wash potatoes and add to a large pot. Cover with water by 3-4". Add about 1/2 tsp salt and bring to the boil. Cook for 9-10 minutes until a wooden skewer easily passes through a potato. Be careful not too overcook.
Remove potatoes to a towel and let cool for 10 minutes. Fold a kitchen towel in four, place it on top of a potato and press straight down to "smash" the potato. Potato should be about 1/2" thick. Repeat with remaining potatoes.
Line a cookie sheet with parchment paper and brush with the best olive oil you have. Place smashed potatoes in a single layer on the parchment and leave to cool completely. (Note: this recipe can be made up to this point up to a day ahead.)
Preheat oven to 450 F. Brush the smashed potatoes with olive oil and sprinkle with your best salt and freshly ground pepper. Bake for 40 minutes until crispy - gently flipping them half way through.
Combine ketchup, chipotle in adobo, brown sugar and cumin in a bowl and mix well.
Heat oil in a small pan over medium heat. Add shallot and garlic and saute lightly stirring regularly until soft - but not colored. Remove from heat and add to ketchup mixture.
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