Roasted Smashed Potatoes
This is a delicious way to prepare potatoes. The result is both creamy on the inside and has a delicious crunch on the outside. Dare I say almost like a latke, but without all that frying and prep. I think they would be a great accompaniment to any meat dish you prepare.
Tips:
You can prepare this dish earlier in the day and just roast for 30 minutes when you are ready to eat. The trick is to smash the potatoes while they are still hot, then just let them rest until you are ready to roast them.
Any seasoning you enjoy works here- rosemary, thyme, fennel seed or even parmesan.
Roasted Smashed Potatoes
Serves 4-6 as a side
PREP 20 minutes
COOK 25-30 minutes
INGREDIENTS
3 lb. bag new potatoes
olive oil
salt and pepper
INSTRUCTIONS
Preheat the oven to 400 degrees.
In a large pot add potatoes and cover with enough water to cover the potatoes by an inch or two. Boil the potatoes until they are tender when pierced with a knife. Depending on the size, they should cook about 10 minutes.
Drain the potatoes and place them on two baking sheets. Using a spatula smash the potatoes to 1/4”-1/2” thick. Don’t worry if they fall apart a bit, just push them together. Do this while the potatoes are still warm, but not so hot that you can’t handle them.
Either brush on olive oil or just drizzle some on each potato. Season with salt and pepper.
Roast the potatoes for 15 minutes then flip them, adding more olive oil if they look dry. Roast for another 10 minutes or until they are golden brown and crunchy.