Whisk-It Wednesday: Cooked, Smooshed and Baked Potatoes with Eggs

Not too long ago, I saw some potatoes on a food blog that I visit often. Palachinka shared a recipe for Squashed New Potatoes that sounded like an amazingly easy way to prepare and enjoy creamy little red new potatoes. Just boil the potatoes in their skins until fork tender, smoosh them and then give them a good douse of olive oil, a generous sprinkling of salt and pepper and bake them.

I’ve found the potatoes are wonderful served with grilled steaks. I’ve served them with slices of Grilled Cherry-Soaked Pork Loin, a recipe I shared in one of my recent newspaper columns. It’s a match made in heaven.

Any leftover potatoes can be slipped into a plastic zip-top bag and refrigerated for up to three days. When it’s time to prepare the next meal, I simply rebake them with more olive oil drizzled over the top of each. I guess that would make them twice-baked potatoes.

One of my favorite ways to eat the second-time-around potatoes is to top them with a cooked egg and any vegetables I happen to have. I saute peppers, onions and garlic before spooning them over a poached or fried egg perched atop the smooshed potato. It makes for a delicious breakfast. A little sprinkling of cheese is good, too.

Wouldn’t creamed fresh-from-the-garden peas be so good on these potatoes? Or chicken a la king? Or how about setting a Cooked, Smooshed and Baked Potato in the bottom of a shallow soup bowl and scooping some creamy homemade tomato soup over it? Or maybe a grilled polish sausage, split lengthwise, placed atop the potato, smothered with sauerkraut? Oh, yeh.

Any other ideas? Just leave a comment and let us know.

Cooked, Smooshed and Baked Potatoes

Cooked, Smooshed and Baked Potatoes

  • New potatoes, about 2 per person
  • Olive oil
  • Coarse salt
  • Freshly ground black pepper

Put potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Reduce heat, cover pot and simmer potatoes until just tender.

Drain the water away. Preheat oven to 400 degrees. Place hot cooked potatoes on a parchment-lined baking sheet. Using a clean kitchen towel to protect your hand, give each potato a smoosh to flatten. Drizzle each potato with lots of olive oil and sprinkle with salt and pepper.

Bake at 400 degrees for 30 minutes. Serve hot.

Once potatoes are smooshed, they can be kept in refrigerator, covered, for a few hours before baking.


2 thoughts on “Whisk-It Wednesday: Cooked, Smooshed and Baked Potatoes with Eggs

  1. Making a variation on this tonight. We’re boiling the potatoes and then baking them with an arugula-basil pesto we made from locally grown arugula and basil (and not so local parmesan, garlic, and olive oil). We’ll let you know how it goes.

  2. Oh, that sounds like a wonderful idea, Foodie. I’ll be anxious to hear how they turned out. I like your creativity.

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