Crispy Smashed Potatoes

Take a look at those crisp, golden potatoes. Tell me you don’t want to devour those pups right out of the skillet. Yes, I am aware that you do. I do as well. These crispy smashed potatoes are finest when they’re hot and fresh, so serving them directly from the skillet is the best option.

These are typically served as a side dish with main courses. It goes well with almost every Western food, from pork chops to fish, chicken to steak. Serve it alongside this Creamy Peppercorn Steak, these Lemon Garlic Marinated Pork Chops, these Crispy Garlic Chicken Thighs, or this Sun Dried Tomato Stuffed Chicken Breast.

We tried giving little twist, adding a Latin seasoning to smashed Potato’s, latin potatoes are used in a traditional soup called ajiaco, but the sabaneras are also served as an accompaniment to asado grilled meat dishes, when they are usually steamed and seasoned with salt.

Try using latin Seasoning and some Ground black pepper also choice of you oil or butter.

• Tablespoon plus ¼ teaspoon fine sea salt,
• 4 Tablespoons olive oil or butter
• Latin Seasoning
• Freshly Ground black pepper, to taste
• 2 Tablespoons chopped fresh parsley, Cilantro, chives and/or green onion