January 2, 2011

Crispy Smashed Roasted Potatoes


Hello again everyone! I'm so excited to share this recipe with all of you! This is one of my all time favorite things to eat. Once they've roasted in the oven, the potatoes get buttery and garlicky and melt-in-your-mouthy. So Good. They require a little labor to get the job done, but believe me it's worth it.

Be sure to buy little baby potatoes (also called "new potatoes"). It's much easier to smash and transfer them to a baking sheet if they're smaller.

Ingredients:
  • 12-15 baby red or yellow potatoes
  • 2-3 tsp salt
  • 1/2 cup olive oil
  • 2 tbsp garlic - minced
  • 1 tbsp rosemary
  • 1/2 tbsp ground black pepper

Put the potatoes in a deep sauce pan, cover with at least an inch of water. Add 1 tsp of salt to the water and bring to a boil. Once the water is boiling, reduce the heat to a simmer. Allow the potatoes to cook in the simmering water until they are completely tender, about 30-35 minutes.

Set up a double layer of dish towels. As the potatoes finish cooking, let them drain and sit for a minute or two on the dish towel. Repeat this process with the remaining potatoes.

Fold another dish towel into quarters. Place the towel over the resting potato and press down with the palms of your hands. Flatten the potato to a 1/2 inch thickness.

Cover a large, rimmed baking sheet with aluminum foil. Put a sheet of parchment paper over the top of the foil. Put the smashed potatoes on the baking sheets and allow to cool completely. I usually refrigerate them for 1 to 2 hours.

Heat the oven to 450F. Sprinkle the potatoes with salt and pepper, and then pour the olive oil all over them. Lift the potatoes gently to make sure oil gets underneath. Sprinkle with the garlic and rosemary and put in the oven. Roast until crispy, about 30-40 minutes. Serve hot!

14 comments:

  1. Cool idea! Never even thought of anything like this and they look super yummy. I can't wait to try them. It will be a must do this weekend. Thank you for sharing. KInd Regards, Jenna (www.theplantrx.com)

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  2. Hey Jenna! Welcome! They are so good! They require a little work but it's so worth it!

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  3. This looks SO good, why have you never made this for me :) I am going to make it (or try to make it) this week, I will let you know how it goes. I love that you have a blog :):)

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  4. You don't ever ask me to cook for you hahaha! Let me know how it goes!

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  5. I am a potato fiend and I have to say these are making my eyes and tummy very excited.

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  6. I love me some potatoes too! And let me tell you, these hit the spot!

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  7. I love potatoes!!!! Can't wait to try them. You have inspired me to start a second round of P90X...thanks, I think ;)

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  8. Thanks Madonnna! I've been wondering if I would do a second round of P90x. I know I'm only on week 4, but I know how well it's been working. I don't see why I would stop. Maybe I'll just do it from time to time and not be so strict about it. We'll see!

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  9. Yum! what's the function of the cooling time? I often par-boil potatoes before roasting them, and I don't let them cool before they go in the oven. I haven't flattened them like you do here, but I have cracked them (through light smooshing with a plate or cup) and they come out fine.

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    1. The reason I refrigerate them is to make them easier to handle. I usually coat both sides of the potato with oil - and when they're hot they sometimes fall apart!

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