Smashed Potatoes with Crispy Capicola
Smashed Potatoes with Crispy Capicola
Baked instead of fried, these Smashed Potatoes have a leg up on regular old French fries. They’re crispy and delicious and topped with a little cured ham to brighten your palate!
Pair Recipe with:
Mini Phyllo Cup Bites
Similar Colavita Recipes:
Mashed Potato Cups
Ingredients
Directions
Rinse the potatoes and pat dry.
Place the potatoes in a large pot.
Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water.
Add 1 tablespoon of the salt.
Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork, about 20 minutes.
While the potatoes cook, preheat the oven to 425°F and drizzle 1 tablespoon of the Colavita olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
Drain the potatoes and let them cool for about 5 minutes.
Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a fork, gently smash each potato to a height of about ½ inch.
Drizzle the remaining 3 tablespoons of Colavita olive oil over the smashed potatoes.
Sprinkle with ¼ teaspoon salt and freshly ground black pepper.
Bake until the potatoes are golden on the edges, about 25 to 30 minutes.
During the last 5 minutes of baking, place a piece of prosciutto or capicola on top of each potato. It will crisp in the oven.
Remove from the oven sprinkle them with chopped fresh parsley, and serve hot.
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Ingredients
Directions
Rinse the potatoes and pat dry.
Place the potatoes in a large pot.
Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water.
Add 1 tablespoon of the salt.
Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork, about 20 minutes.
While the potatoes cook, preheat the oven to 425°F and drizzle 1 tablespoon of the Colavita olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
Drain the potatoes and let them cool for about 5 minutes.
Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a fork, gently smash each potato to a height of about ½ inch.
Drizzle the remaining 3 tablespoons of Colavita olive oil over the smashed potatoes.
Sprinkle with ¼ teaspoon salt and freshly ground black pepper.
Bake until the potatoes are golden on the edges, about 25 to 30 minutes.
During the last 5 minutes of baking, place a piece of prosciutto or capicola on top of each potato. It will crisp in the oven.
Remove from the oven sprinkle them with chopped fresh parsley, and serve hot.
