by thebestfoodblog.com
So these incredibly yummy potatoes are equally incredibly easy to make. I made these below today to blog about, but they are also a perfect solution to left over baked potatoes you might have now that the weather is cooling off, and heartier dinners are in the future for our kitchens.Whether you are starting with leftovers or not, you need cooked potatoes for this. I have only usedrussets, but any starchy white potato should work. Here is what you will need to do
Start by heating about 2-3 inches of olive oil in a pot over medium high heat.
Then take your cooked potatoes (about one or one and a half per person) and cut them in half. Then pull them apart with your hands to get that rustic, smashed look.Now take your potato pieces and role them in corn starch. No need for egg or water or anything. Just roll the potatoes in the corn starch and let them get a good covering all around. Don’t worry about them falling a little apart, it will be good to have different sizes because the little ones will get extra crunchy, and the bigger ones will get nice and soft on the inside.
When your oil is ready, drop in your potatoes. You can test the temp by dropping in a small piece of potato and see if it starts to bubble up in the oil. You want it hot but not too hot. You want then to take about 7-10 minutes to turn brown, This way the inside of the potato get supper soft like a mashed potatoes, and the outside has time to get really crispy.
When they are gold, they are done!
Take the potatoes out and let them drain on a paper towel. As they drain, hit them with some kosher salt, cracked black pepper and a little chopped parsley for color.
As they cool they will get a little crispier and cool to perfection!!
Please let me know if you try them and what you think.
They are another easy way to take something boring and turn it into something to make your friends think you are a master in the kitchen!
And as always… don’t forget to add in a little love!!
Enjoy!
XOXO – P
Moonstruck in Jersey's Blog 
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