Crispy Smashed Roasted Potatoes

With a simple ingredient list and a mostly make-ahead technique, these delicious potatoes are perfect for parties.



by 4  people


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    12 - 15   
    baby red or yellow potatoes (about 1-1/2 ounces each; 1-1/2 to 2 inches in diameter)
  • see savings
    On Sale
    2 3/4  teaspoons 
    kosher salt
  • see savings
    On Sale
    1/2  cup 
    extra-virgin olive oil

Directions
1.
Boil the potatoes: Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 teaspoons 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.
2.
While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop. 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.
3.
Flatten and cool the potatoes: 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.
4.
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.
5.
Roast the potatoes: Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450 degrees F. Alternatively, if you have a convection function, turn it on and set the temperature at 400 degrees F. Sprinkle the potatoes with about 3/4 teaspoon 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.
Make Ahead:

1.
Do the busy work--boiling and flattening the potatoes--up to 8 hours ahead. Let potatoes cool completely, and store them on the pan, lightly covered, in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.
Add Your Review
 Articles
Creamy Chickpea and Crispy Chorizo Soup Makeover
... for breakfast sometimes! So the recipe for Creamy Chickpea and Crispy Chorizo Soup instantly appealed to me. I... read more...
Crispy Kale Chips: The Snack You Don't Have to Resist!
... straight to the produce isle and grab a big bunch of curly kale. This recipe for Crispy Kale Chips... to flavor additions and experimental flourishes. Like potato chips, which easily adopt a myriad of flavors.... (Unlike potato chips, however, these are extremely good for you!) This dark leafy green is loaded... read more...
Loaded Baked Potato Casserole: Dinner for $10
... casserole comfort -- and we need it now! This Loaded Baked Potato Casserole is perfect for those cold winter... nights. Thawed hash browns form an easy potato base that's then "loaded" with fried onions, cheddar... great potluck dish! Make this Loaded Baked Potato Casserole! Create your own personalized shopping list... read more...
how tos

shop our favorite products