Smashed Potatoes with Crispy Capicola
Pork Loin Polenta Bites
December 1, 2020
Phyllo Cup Bites
December 1, 2020
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.