Roasted Smashed Potatoes

Have I told you recently how much I love potatoes? How I can’t possibly live without them? A lot of food goes into that category: bacon, apples, chocolate, sour patch kids (totally a food), ice cream and cranberries. I could continue but don’t want to bore you, or scare you away.

A while back I remember seeing smashed potatoes on Pinterest (P.S. you can follow meĀ here). I rarely have red potatoes in the house but happened to have some leftover from another recipe made not too long ago. Before they went bad they clearly needed to be used, or just eaten happily. I chose this as the perfect time and opportunity to make a tasty new potato dish. New to me anyway.

Have you ever had roasted smashed potatoes? They’re pretty amazing and simple to make. They take around an hour to make which seems like a long time but you probably won’t just be eating these as a snack. You’ll likely have them with a meal of some sort. So while you’re whipping everything else up you can have these boiling and baking away. Before you know it, you’ll be enjoying these babies. They’re crisp on the outside and perfectly soft on the inside. A sprinkling of ground pepper and red pepper flakes give them an added kick, which you can leave out if you’re not a fan.

Eat these over a bed of mixed greens and call it a potato salad… or not, whatever. Because you see… I’m not a fan of potato salad. Add mayo to the same grouping as tomatoes for me. Find me a really delicious potato salad that doesn’t require mayo and I’ll try it. I mean seriously delicious. Potatoes aren’t meant to be eaten cold!

Tangent over…

These would be just as tasty eaten with breakfast. I completely condone eating these dunked in ketchup.

Yes, I eat ketchup. It’s the only tomato related item you’ll catch me eating. Ever.

Now go make these.

Yield: Serves 6

Roasted Smashed Potatoes

Ingredients:

12 Baby red potatoes (1 1/2 - 2" in size)
1/2C olive oil
2 and 3/4 tsp salt
Ground pepper, optional
Red pepper flakes, optional

Directions:

In a large saucepan, place potatoes in a single layer covered with 1" of water. Bring to a boil over high heat. Reduce to a simmer, cooking for a total of 30 minutes. Potatoes are done when they can easily be pierced with a knife or fork but not fall apart.

Preheat oven to 450 degrees. Prepare a baking sheet with parchment paper.

Remove potatoes from heat. Using a slotted spoon, drain one potato. Transfer to a clean kitchen towel. Fold towel over and press down firmly to 'smash' the potato. Transfer to your prepared baking sheet. Repeat process with remaining potatoes.
Drizzle olive oil over potatoes. Sprinkle with remaining 3/4 tsp salt and optional sprinklings of ground pepper and red pepper flakes.

Bake for 30-40 minutes, flipping carefully half way through.

Serve immediately.

Recipe source: Fine Cooking

 

 

 

 

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