Crunchy "Smashed" Potatoes

   This is a guest post from JD Provence of Texas.  This takes baked potatoes one step farther into the smashed and crunchy zone!!  Enjoy! Diane 

Crunchy "Smashed" Potatoes

1 tennis ball size potato (approx. one per person) red, gold, or russets 
Cooking oil
Butter
Salt & Pepper
Garlic, optional
Herbs, if desired
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     You can bake, boil, or nuke your potatoes. It doesn’t make much difference, all that matters is, they need to be done. I was baking, so I just wrapped these individually, in foil, and baked them.
     After potatoes are cooked, allow to cool 3-4 minutes, then place on saucer, and smash flat with another saucer. By doing this, it’s easy to get them all the same thickness, so they continue to cook evenly. After smashing, allow to cool and release steam 5-10 minutes. Allowing the steam to escape helps make the outsides crisper. Arrange potatoes on baking sheet, lightly spray or coat the top of each one with cooking oil, salt and pepper to taste. Place a teaspoon of butter on each potato.
     Bake in preheated, 375F oven 25-30 minutes, until golden brown. Any garlic or herbs can be added during the last 10 minutes of cooking, to avoid scorching/burning, (you can also sprinkle them on after cooking.)