Crispy Smashed Potatoes

to post graphic

I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

Crispy Smashed Potatoes

Adapted from Shutterbean

BAH Note: Mine never look quite as sexy as Tracy’s.  I think it’s because I’m a wuss and only set the oven to 400.  If you’re feeling brave, crank it up to 450 degrees for the roasting.

  • 1 pound small Yukon Gold potatoes, scrubbed
  • 3 tablespoons olive oil
  • kosher salt

Bring the potatoes to a boil in a pot of salted water.  Cook for about 20 minutes until the potatoes are just fork tender.  Drain the potatoes and let them cool a bit in a colander.

Dry the cooled potatoes with a dish towel and working in batches on a cutting board give them a good whack with a small pan to smash them flat.

Transfer the potatoes to a baking sheet, coat with olive oil, and season with 1 teaspoon kosher salt.  Roast in a 400 degree oven for 30 minutes, turning the potatoes over after 15 minutes, until crisp and golden.

{printable recipe}

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