Roasted Smashed Potatoes

I am always on the lookout for new potato recipes.  Everyone I know loves potatoes and they make an appearance on our table at least once a week.  I love roasted potatoes with olive oil the most—they are easy to make and healthy to eat.  So when I saw this recipe in a Fine Cooking magazine, I was intrigued—it’s not really a recipe, it is a technique and a very clever one.  Using the same ingredients that I use for roasted potatoes, just olive oil, salt and pepper, you get a whole different flavor and texture by boiling them first, smashing and then roasting.  And they look nice too.  Try serving a plate of these on their own as an appetizer, or as a side dish with a grilled steak or a platter of ribs—I think you’ll like the result.

Roasted Smashed Potatoes

Serves 4 to 6

Ingredients:

12 small round red potatoes
Olive oil
Kosher Salt
Freshly Ground Black Pepper

Preparation:

Put the potatoes in a pot or skillet in one layer, add water to cover the potatoes completely and add a teaspoon of kosher salt.  Bring to a boil and then cook for about 20 to 25 minutes or until the potatoes are completely cooked and a fork will pierce them easily.  While the potatoes are cooking, cover a baking sheet with aluminum foil and then line it with parchment paper.

Lay a double layer of clean dishtowels on a workspace.  Take the potatoes out of the pan and put them on the towels.  Let them sit for a minute or two.  Fold a third dish towel into a square and use it to smash each potato.  Transfer the potatoes to the baking sheet and cool to room temperature.

When you’re ready to cook, preheat the oven to 425 degrees.  Drizzle a bit of olive oil over each potato and lift the edges to make sure a bit of the oil goes underneath.  Sprinkle them with kosher salt and roast for 20 minutes.  With a spatula, turn the potatoes over and roast them for an additional 20 minutes or until nicely browned.  Serve immediately.

Note:  If you want to make these earlier in the day, you can boil the potatoes, smash them and refrigerate until you’re ready to cook.