Crispy Smashed Spuds

Everyone knows how I love spuds! I created this after tasting something similar at a great local restaurant. When I looked up ideas online, there are a million ways to do them, but all of them involve boiling the potatoes first, then grilling or frying to get that crispy edge. Yum….

1 lb. baby Yukon Gold or red potatoes*

1 tsp. salt

¼ c. olive oil*

¼ c. chopped fresh rosemary

1 T. Montreal Steak Seasoning

½ tsp. liquid smoke

Clean potatoes and place in medium cooking pot. Cover with cold water and add 1 tsp. salt. Bring to a boil, and cook potatoes until fork-tender. Remove with a slotted spoon and drain on paper towels. Let cool until just warm. Toss in a large bowl with olive oil, seasoning and rosemary. Lightly smash down potatoes until about ½-1” thick. Cook on electric grill or BBQ over medium-high heat until skins are crispy. Serve immediately. Note: the smaller the potatoes, the better they “smash.”

Options:

• Try chopped cilantro, chives, thyme, oregano or garlic instead of rosemary.

• To prepare for a party, boil the night before, cool. Let come to room temperature and toss in olive oil and seasonings the next day just before grilling and serving (leave them whole, they’ll grill better the next day).

• Can also put in baking dish and oven to finish at 450 degrees, for 30-40 minutes. Or, fry on the stovetop on medium high heat for a few minutes on each side until crispy.

* Items available at Bauman Farms, www.BaumanFarms.com