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Mashed potatoes? Snooze. Smashed potatoes? Been there, done that. We're trading them in for salt and vinegar-roasted potatoes with feta and dill from Ashley Rodriguez’s cookbook Let’s Stay In. They’re crispy like French fries on the outside, but creamy on the inside.
Rodriguez's recipe was inspired by a dish from Seattle-based restaurant The Fat Hen: “Small new potatoes, halved, have a copper-colored exterior that practically shatter when you bite, while the interior is fluffy and buttery, just as a potato should be,” she says in her cookbook. “The Fat Hen’s secret to perfect potatoes? A boil, then a hot roast. I’ve been making my potatoes that way ever since.”
On the off chance that there are leftovers, they make a quick breakfast when crisped up in a hot skillet with a fried egg on the side.
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