Monday, March 3, 2014

Crispy Smashed Roasted Potatoes

These were amazing. Incredible. I think about them all of the time. I think I got fourths. And they were just as good the next day! Go make these now.

  • 15 baby yellow potatoes (next time I want to use red)
  • 3 tsp. salt
  • 1/3 c. EVOO 
  1. Heat oven to 450 degrees
  2. Fill a large saucepan with water and add salt to the water
  3. Put potatoes in the water, making sure they're covered by at least 1 inch of water
  4. Bring to a boil, reduce to simmer, and cook until potatoes can be pierced with a fork (about 30 minutes)
  5. When finished, put potatoes on a towel or a few paper towels and let sit for a few minutes 
  6. Using another towel, gently press down onto each potato (this part was my favorite!) Make sure the towel is thick because the potatoes will be really hot
  7. Cover a baking sheet with aluminum foil and transfer potatoes to pan. Let cool
  8. Sprinkle potatoes with 1 tsp sal
  9. Pour olive oil over potatoes, and make sure the olive oil makes it under the potatoes as well
  10. Cook for 20 minutes and then flip the potatoes
  11. Cook for about 20 more minutes, or until crispy
  12. Serve as is, or covered in sour cream and cheese (like I did :))


Original recipe here

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