Smash-Baked Potatoes

These golden, delectable, little crispy potatoes are one of my favorite side dishes.  They are like the perfect marriage between a baked potato and a twice baked potato, but better than both. 
I love to serve them with some of the following toppings:
leftover chili, sour cream, cheddar cheese, goat cheese, chives, bacon, broccoli -  you get the picture.  Anything you would love on a baked potato you will love on a Smash-Baked Potato. 
Eating lighter these days? Do no toppings and just serve with a piece of baked salmon or roasted chicken.
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Ingredients:
12 Yukon gold small to medium boiled potatoes with skins on
Extra Virgin Olive Oil
Sea Salt
Cracked Pepper
Fresh Parsley
Parmesan Cheese
Steps:
1. Preheat the oven to 400 degrees F.
2. Drain boiled potatoes on towels and let cool for 30 minutes.
3. Line up the potatoes on a baking sheet lined with parchment paper.
4. Use a potato masher to "smash" each potato.  Hold the cooled potato with one hand and gently press the masher down with the other.  The potato will crack open like in the pictures.
5. After smashing the potatoes lightly drizzle all with olive oil.
6. Sprinkle on the sea salt, black pepper, fresh parsley and parmesan cheese.
7. Bake for 30 minutes or until they have reached the crispness you desire.
8. Enjoy!

These perfectly roasted chicken thighs are just well... perfect! 
This cut of meat is difficult to overcook and is more loved than drumsticks, more tender than chicken breasts and a rather delectable dinner. Serve with some roasted veggies or salad on the side and your family will walk in raving about the smell ready to sit and eat together! Leftovers can be used to create amazing homemade broth. (See my Chicken broth recipe.)
Also, have some bread handy, my family loves to dip it in the pan drippings, sooooooooooooooooooooooooooo good!

Perfectly Roasted Chicken
Ingredients: 
Well, Chicken! Thighs to be exact :)
8-10 chicken thighs, bone in and skin on
Extra Virgin Olive Oil
Spices:
Salt
Cracked Pepper
Rosemary (freshly chopped or dried)
Garlic Powder

Steps:
1. Preheat oven to 375 degrees F.
2. Use a baking dish or parchment lined baking sheet.
3.  Lightly drizzle chicken on both sides with olive oil.  You don't need much because the chicken skin has fat in it as well.
4. Season both sides with the spices - salt, pepper, rosemary, garlic powder.  Season to your taste and feel free to add additional spices that you may like. GO Crazy :)
5. Bake for one hour.
6. Remove from oven and serve in baking dish.

Short Cut ALERT!!!
Once the chicken has roasted for at least 40 minutes and is nice and crispy you can throw in some string beans.  Right into the same pan!  They will get seasoned with the drippings and bake for the last 20 minutes with the chicken.  Clean up will be great - only one pan!

 
Do you have a day off?  Are you planning on cleaning or spending a few hours at home on a nice chilly day?  Well then get these ingredients together and make  your own chicken broth.  There is nothing like it!  Boxed and canned broths do not compare.

5 Reasons to make your own:
1.) It cooks itself, just give it a stir.
2.) It can be frozen for future use.  
3.) It is good for you.
4.) It is cheaper.
5.) It tastes amazing!

Chicken Broth
Ingredients:
Chicken bones and skins from roasted chicken (see Perfectly Roasted Chicken recipe and use the bones and skins from there)
Water to cover all ingredients.
2 small to medium onions, quartered, leave skins on
1 small head of garlic, like 8 cloves, leave skins on
2 stalks of celery cleaned, cut in chunks with leaves on
3 large carrots, cleaned, cut into big chunks
2 sprigs of fresh rosemary
5 sprigs of fresh thyme
Some fresh parsley with stems
3 bay leaves
1 tablespoon of pink salt
15 small, whole peppercorns

Steps:
1. Place all ingredients in a good heavy pot on the stove.  I like to use a dutch oven.
2. Cover with water and lid and bring to a boil.
3. Turn down to a simmer for 4 to 6 hours.
4. Be sure to wander over to the pot every once in a while and give it a stir.  Water will evaporate so add more - that way you will have a full pot of broth.
5. Cool off for about an hour and then strain well.
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I promise you will have the best smelling and tastiest chicken broth you have ever had!  And a lot of it!

Short cut ALERT!!!
Don't have any leftover roasted chicken?  Don't have any frozen either?  Stop at your local grocery store and pick up an organic rotisserie chicken.  Take off all of the meat to use for later and use the carcass to make this broth.  Ta-da!