Because there are never enough ways to cook potatoes, I wanted to share with you this recipe for Smashed Red Skinned Potatoes.
I prepared these to go along with the Seared Halibut with Tomatoes and Capers.
Trust me though, you would be happy with a plate of these crunchy-on-the-outside, tender-on-the-inside potatoes on their own -- perhaps with a sprinkling of sea salt and coarsely ground pepper.
For best results, use small, new potatoes - they will cook up quickly, smash nicely into a perfect portion size and look beautiful on the plate all at the same time.
Before you start, you might want to invest in a cast iron skillet, fish spatula and a meat tenderizer!