Smashed Potatoes
This side dish is a hit with anyone who likes potatoes. It has the crispiness of french fries or oven-roasted potatoes but is much faster. It also is suitable for most diets and allergies.
Ingredients
- 1 ½ lbs baby potatoes I like Little Potato Co.
- ¼ cup olive oil extra virgin
- 1 ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 Tbsp chopped fresh flat-leaf parsley
Instructions
- Preheat the oven to 425℉.
- Put the potatoes in a large microwave-safe bowl and fill the bottom with 1/2 inch of water. Cover with plastic wrap and poke the wrap a few times with a fork. Microwave on high until the potatoes can be easily pierced with a fork, somewhere between 15-20 minutes (check after 10 minutes; if they're still hard, return them for another 5 minutes, and so on, replenishing the water, if necessary). Remove, uncover, drain well, and cool until just warm.
- Pour oil into a large bowl and sprinkle with 3/4 tsp of the salt and 1/2 tsp of the pepper. Add the potatoes and mixed well, coating the potatoes in oil. Pour the potatoes and left over oil onto an 11" x 17" baking sheet.
- Using the heel of your hand (or sometimes I like to use the bottom of a spatula) press down, smash the potatoes into rounds. You want them to hold together, so be gentle.
- Put the baking sheet on the floor of the oven and roast until the undersides are crispy but not burnt, 10 to 15 minutes. Remove the pan from the oven and use tongs or a spatula to flip the potatoes, then return to the oven and roast until the undersides are crispy, another 10 to 15 minutes. Remove from the oven, transfer to a serving platter, and garnish with parsley.