Crispy Smashed Roasted Potatoes Recipe

Verified Recipe

Time: 80 minutes

Created:

Ingredients:

  1. potatoes
  2. kosher salt
  3. extra virgin olive oil

Steps:

  1. put the potatoes in a large saucepan or dutch oven and cover with at least 1 inch of water
  2. add 2 teaspoons of kosher salt to the water
  3. bring the water to a boil over high heat , reduce heat to a good simmer , and cook the potatoes until they are completely tender and can be easily pierced with a metal or wooden skewer
  4. make sure they are cooked through but dont overcook
  5. the total cooking time will be 30 to 35 minutes
  6. while the potatoes are cooking set up a double layer of clean dishtowels on your countertop
  7. as the potatoes finish cooking , remove them individually from the water , and let them drain and sit for just a minute or two on the dishtowels
  8. fold another dishtowel into quarters and using it as a cover , gently press down on one potato with the palm of your hand to flatten it to a thickness of about inch
  9. repeat with all the potatoes
  10. dont worry if some break apart a bit
  11. you can still use them
  12. cover a large rimmed baking sheet with aluminum foil
  13. put a sheet of parchment paper on top of the foil
  14. transfer the flatten potatoes carefully to the baking sheet and let them cool completely at room temperature
  15. if making ahead , cover loosely with plastic wrap and refrigerate
  16. otherwise , continue on with roasting directions
  17. remove the pan of potatoes from the refrigerator , if prepared ahead
  18. heat oven to 450 degrees
  19. alternatively , if you have a convection function , turn it on and set the temperature at 400 degrees
  20. sprinkle the potatoes with about teaspoon of salt and pour the olive oil over them
  21. lift the potatoes gently to make sure some of the oil goes underneath them and they are well coated on both sides
  22. roast the potatoes until they are crispy and deep brown around the edges , about 30 minutes if using convection , 30 to 40 minutes if roasting conventionally , turning over once gently with a spatula or tongs half way through cooking
  23. serve hot
  24. make ahead
  25. let the potatoes cool completely , and store them on the pan , lightly covered in the fridge
  26. then all you have to do at the last minute is coat with oil and salt and roast


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