Just what are smooshed potatoes you ask? Well, that's the name my kids gave this recipe the first time I made it. They are small baby potatoes that are boiled then smooshed (as opposed to mashed) and then cooked again in a hot skillet in a bit of oil. The result is a yummy and fun side dish that goes so well with any meal. We really like them alongside of any roasted meat dish.
You can use any variety of small round (baby) potatoes. Try all of the ones your store carries and see what your family likes the best. A couple of times when making this for company I have used a variety of potatoes and that makes for a wonderfully attractive presentation. The secret is using the smallest of the potatoes, it is best if you can buy them in the bulk so you can pick through for the smallest. My normal grocery store only carries this size potato in the little mesh bags and there are always a few that are too big to work well. The bigger ones tend to break apart when you smoosh them with the drinking glass. They still taste great they just don't look as nice on the plate.
The other real key to this dish is to use a really hot pan, this will help the potatoes to form a crust quickly and not to overcook. Remember they are already cooked through, we are really just crisping them up.
Work in small batches so you don't cool the pan off and have room to work. Season them really well with salt and pepper when they come out of the oil and keep the finished ones hot in a warm oven while you cook off the rest.
I'm not going to give you amounts on this recipe because you can make as many or as few as your family will eat.
Small baby potatoes