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Crispy Smashed Roasted Potatoes Recipe

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This recipe for Crispy Smashed Roasted Potatoes is from The Jullie Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

Ingredients:

12 to 15 baby red or yellow potatoes (1­1/2 to 2 inches in diameter)

­3/4 tsp. kosher salt

1/2 cup extra ­virgin olive oil
Directions:
Directions:

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 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.


Cover a rimmed baking sheet with parchment paper and drizzle with olive oil. Sprinkle salt, pepper, and seasonings over the oiled parchment paper.


Flatten the potatoes to a thickness of about 1/2 inch on the parchment paper. Let them cool completely at room temperature.


Drizzle salt, pepper, seasonings and olive oil over the smashed potatoes. Roast the potatoes in a 420° until they’re crispy and deep brown around the edges, about 15 minutes on a side.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is a Randy Kopf recipe, he made these for us when we visited Pat & Randy's cottage. He uses two cookie sheets to flatten the potatoes. The inside of potato bursts out some ..and you get crisp edges.

 

 

 

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