Crispy Smashed Roasted Potatoes
INGREDIENTS
- 12-15 baby red potatoes (1 1/2-2 inches in diameter, all close to the same size, as few bad spots as possible, as cutting the skin causes them to 'smash' funny)
- 2 3/4 tsp. kosher salt
- 1/2 cup extra virgin olive oil
DIRECTIONS
- Boil the potatoes in a large pan under at least one inch of water. Add 2 tsp. kosher salt to the water.
- Bring water to boil over high heat, reduce to simmer and cook until tender and easily pierced. Make sure they are cooked through. Total cooking time will be 30-35 minutes.
- Layer clean dishtowels on counter top or table. As the potatoes finish cooking, remove one by one from the water, and let drain for few minutes on the dishtowels.
- Fold another dish towel into quarters.
- Use it as a cover for the palm of your hand and press down on one potato until it's about 1/2 inch thick.
- Some will break apart. You can still use them.
- Cover a large rimmed baking sheet with foil.
- Use a sheet of parchment on top of the foil. Carefully transfer the flattened potatoes to the baking sheet and let cool to room temperature.
- (If you wish, cover them with plastic wrap and they will keep like this in the fridge for about 8 hours)
- Heat the oven to 450 (convection to 400).
- Sprinkle with 3/4 tsp. of salt and pour the oil on them.
- Gently lift them to make sure some of the oil gets under them.
- Roast the potatoes until they're crispy and dark brown around the edges, 30-40 minutes (30 in a convection oven).
- Turn over once half way through cooking.
- Serve hot with sour cream and chives