Apr 1, 2013

Roasted Smashed Potatoes

These potatoes make a perfect potato side dish. They are crunch and creamy, easy to make and full of flavor without much fat. I love them plain with sea salt, fresh cracked pepper and a bit of olive oil. I enjoy them with chopped rosemary and I've also made them with chives and thyme.

It seems like a recipe repertoire always needs another good potato side dish. You cook red potatoes until they are fork tender and then mash them flat onto a rimmed baking sheet. Brush them with a little olive oil, salt, pepper and herbs to taste. Pop them into a hot oven and allow them to become crispy. I hope you enjoy these potatoes as much as we do.

Roasted Smashed Potatoes
multiple sources including Cook's Country and Pioneer Woman's "Hot Crash Potatoes"

small round red potatoes (use as many as you need to serve)
olive oil - a few tablespoons for brushing on
kosher salt
black pepper
rosemary or other herbs, chopped - optional

Bring a pot of salted water to a boil. Add in as many potatoes as you wish and boil until fork-tender. Depending on the size of potatoes the timing really varies. When the potatoes are fork tender drain them in a colander.

Preheat oven to 450º.

Drizzle olive oil on a rimmed baking sheet.  Place the tender potatoes on the baking sheet and with a potato masher, bottom of drinking glass or anything flat press down on each potato until it slightly smashes. Generously, brush the tops of each crushed potato with olive oil.

Sprinkle potatoes with kosher salt, ground black pepper and fresh chopped herbs, if using.

Bake in a 450º oven for 20-25 minutes until golden brown.

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