Scrub and rinse the potatoes under the tap. Make sure to remove all traces of soil.
Score the potatoes by cutting a cross about half an inch deep one side. The incision will allow steam to escape so that the potatoes don’t burst during baking.
Bake the potatoes, cut side up, for about an hour. The actual baking time will vary depending on the size of the potatoes. You may need to check the potatoes after 40 minutes. If a knife inserted at the thickest part goes through without the slightest resistance, it is time for the next step.
Using a mallet or the side of a cleaver, smash the potatoes.
Drizzle the smashed potatoes with olive oil. Sprinkle with salt and pepper, and whatever herbs you would like to add (thyme is good). Then place a small cube of chilled butter at the center of each potato.
Return the potatoes to the oven. Lower the heat to 375F and continue baking for another 15 to 20 minutes.
You may want to add crumbled crisp bacon to top the potatoes for the carnivores. The vegetarians won’t want any, for sure. Sprinkle with fresh greens to brighten up the dish before serving.
Smashed potatoes printed from https://casaveneracion.com/smashed-potatoes/ for personal use only. Not for republication nor distribution.