Crispy Smashed Roasted Potatoes

In my books everyone needs a good potato recipe. One that has lots of possibilities so that you can adjust it to suit a host of menus.

There are those who will argue that potatoes have no place in a healthy diet.

To those people I say: BLECH

I am nothing if not mature.

I have come to the realization that a healthy diet involves moderation, cutting down on fat, cutting down on food quantity, and allowing for a splurge once in awhile.

This theory has allowed me to loose 60 lbs so it can't be that bad.

Back to the potatoes though.

I often make this excellent recipe from Fine Cooking as a side dish or as an appetizer, served with a dollop of creme fraiche and some fresh chopped herbs. It's a really great one for a make-ahead dish for company, since the potatoes can be boiled and smashed and prepared for roasting in advance.

It's incredibly simple, with few ingredients, but can be varied in flavor easily with the addition of a sprinkling of spices (paprika, chile powder, cumin) and/or chopped fresh herbs (chives, cilantro, basil). The recipe is so simple it is great for everyday cooking but is also special enough for company.

Give it a try!

Crispy Smashed Roasted Potatoes

12 to 15 baby red or yellow potatoes (about 1-1/2 oz. each; 1-1/2 to 2 inches in diameter)
2-3/4 tsp. kosher salt
1/2 cup extra-virgin olive oil

Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 to 35 minutes.

While the potatoes are cooking, set up a double layer of clean dishtowels on your counter top. 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.

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 1/2 inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.

Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.

Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450°F. Alternatively, if you have a convection function, turn it on and set the temperature at 400°F. Sprinkle the potatoes with about 3/4 tsp. salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 minutes if using a convection oven, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs halfway through cooking. Serve hot.

Comments

[Kayte]

These looks inspired and delicious. I can just see the boys when I tell them the name of this recipe, they are going to love that. Thanks for all the inspiration I find in your cooking posts.

[Barb Cabot]

Jerry, I LOVE potatoes, in all forms so I will definitely try this recipes. Yummy

[Kendall]

The potatoe is natures perfect food, it goes with anything and is hard to screw up. By the way, love your sense of humor!

[Michelle]

I love potatoes. Period. These look delicious; thanks for sharing!

Btw will you be participating in the O Foods for Ovarian Cancer Awareness Contest again this year?

http://bleedingespresso.com/2009/09/2nd-annual-o-foods-contest-for-ovarian-cancer-awareness-month.html

You have until Sept 28th to come up with a fab O recipe...and there are prizes :D

If you can't participate, feel free to spread the word--there are prizes for that too!

[girasoli]

I also love potatoes and these look amazing! Thanks for sharing the recipe.

[JDeQ]

You're welcome Kayte. My potatoes normally crisp up more than they did in this pic but they were delicions nonetheless.

Then you will like these ones Barb.

We twisted folks need to stick together Kendall! LOL

Michelle - I will be in. I have plans to make a potato, onion, and rosemary pizza for the O Food event.

You're welcome girasoli. I like them because they are a bit different and a bit fancy. They're great for everyday and also for entertaining.