I saw Ree Drummond do her version of smashed potatoes and really liked the concept of boiling the small potato and then smashing them down to crack them open exposing the insides. Then take those potatoes and roast them in the oven to crisp up the outside. It’s basically a french fry concept…. crispy on the outside and soft on the inside.

I use this concept as base side and add then change it up based upon my main dish. Ive added butter, cheeses, peppers, onion, sumac, cayenne, Tabasco, cumin etc… Simply adjust seasoning and toppings based upon your main dish. (Mexican, Indian, Asian, Southern etc..)

Tonight I had roasted chicken so kept it simple by adding minced onion complimented with sliced jalapeno, (seeds/membrane removed).

Ingredients:
1 bag of fingerlings or small potatoes. We cook for two so I eyeball how much would make a side dish for two.
1 jalapeno (cored, seeded and sliced)
1 white onion (minced very finely.)
2 tbs butter and cubed to top the potatoes.
Salt and Pepper to taste (they are potatoes so a lot of salt is required)

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