So Memorial Day has come and gone, but you still have salt potatoes hanging around in the fridge. It happens… a lot at my house. You have a couple of options. Reheat those bad boys, add more butter, and serve them up again. Although, at my house, the second consecutive appearance of salt on our dinner table is not received as favorably as the first time. You can always, dice them up and make hash browns, or potato salad. Or you can just give them a good smash, dress them up with some olive oil, salt and pepper, and fresh herbs.
Let’s be honest with ourselves for a minute here, smashing sounds much more fun.
And, aside from getting to play with our food, making Smashed Salt Potatoes is incredibly easy. In fact, it is so easy to make these I am hesitant to call this a recipe. But it is my favorite way to dress up leftover salt potatoes.
Wait, what are Salt Potatoes?
Salt potatoes are a regional dish that are very popular Central New York, particularly in the summer when they are served with chicken BBQs, at picnics, and family gatherings. Syracuse, which is also known as “Salt City” has a long history of salt mining. During the 1800s, Irish salt miners would bring a bag of small, unpeeled, second rate potatoes to work each day. Come lunch time, they boiled the potatoes in areas of free-flowing salt brine. Today, practically every local grocery store sells prepackaged salt potato “kits”, which usually include 1 lb. of salt. Potatoes sold as salt potatoes are usually Size B, Grade US No. 2.
We eat salt potatoes at just about every summer gathering, and occasionally with dinner. The salt potato kits that are sold at grocery stores include about 5 pounds of potatoes, and that is a lot of potatoes, even for my potato loving family. I suppose I could cook half a bag, and save the other half for later, but I never do. So, I always end up with leftover salt potatoes.
Smashed Salt Potatoes
- 12 whole left over Salt Potatoes cooked
- 3 tablespoons Olive Oil
- Freshly Ground Sea Salt to taste
- Freshly Ground Black Pepper to taste
- Fresh Rosemary (or other herbs of choice) to taste
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Drizzle the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450-degree oven for 20-25 minutes until golden brown.
Recipe Adapted from the Pioneer Woman