Crispy Roasted Smashed Potatoes

I’ve never met a potato I didn’t like and these are no exception!  I feel like ‘Bubba’ from Forest Gump when I talk about my obsession with potatoes “you can boil them, smash them, fry them, bake them…”  But for real, this might be my new favorite recipe behind french fries (duh).  It’s super easy to make and don’t worry if they fall apart a bit once you smash them. They turn out different every time and I enjoy the smaller crispy bits as well.

As you know, my recipes are guidelines as i’m not the best at measuring out each item.  Taste as you go along, make adjustments as you see fit, and have a little fun!

Give these roasted smashed potatoes a shot next time you want to change up your potato routine – they will not disappoint!

INGREDIENTS
  • 12 small red potatoes
  • 1 teaspoon salt (table salt is fine for salting the water)
  • ¼ cup olive oil
  • ¾ teaspoon salt (I use Maldon)
  • ½ teaspoon ground black pepper
  • ¾ cup freshly grated Parmesan cheese
  • 2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
Instructions
  1. In a large saucepan, place cleaned potatoes (unpeeled) and cover with at least an inch of water.
  2. Add a teaspoon of salt to the water, and bring to a boil.
  3. Once boiling, reduce heat and simmer until potatoes are tender, about 25-30 minutes.
  4. Drain potatoes.
  5. Preheat oven to 450 degrees F.
  6. Move potatoes to a non stick or foil-lined 15x10x1-inch baking pan, and allow the potatoes to cool for about 10 minutes.
  7. Using a potato masher or a large spoon and lightly press down on each potato to smash to about ½-inch thickness.  Try your best to keep each potato in one piece.
  8. Using half of the olive oil, brush on potatoes.
  9. Sprinkle half of the salt and pepper on potatoes.  I like the flavor and texture of Maldon salt.
  10. Bake, uncovered, for 10 to 15 minutes or until bottoms are lightly browned and crisp.
  11. Turn potatoes; brush with the remaining olive oil and sprinkle with the remaining salt and pepper.
  12. Bake for 10 to 15 minutes more or until potatoes are lightly browned and crisp.
  13. In a bowl combine cheese and parsley. Sprinkle on potatoes.
  14. Bake for 2 to 3 minutes more or until cheese is melted.
  15. Serve and enjoy!
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