“These are the best potatoes I’ve had in years,” said the Artist after wiping his plate clean this Saturday afternoon. For late breakfast, that was bordering on lunch, I made Oven Roasted Smashed Potatoes. They were a smashing success!
The recipe works best with small potatoes, I love the red variety of the waxy golden yellow. You pick your own. Flavor the oil with favorite seasonings – I have used both olive oil, chili oil, and sunflower oil with success.
1. Place potatoes in a saucepan over medium high head and cover with cold water by an inch. Bring the water up to a boil, lower the heat and simmer potatoes until tender but not falling apart.
2. Preheat oven to 425 degrees. Line a baking sheet with parchment or foil. Spray lightly with nonstick spray.
3. Drain potatoes and cool slightly. Smash potatoes with a heavy, flat surface – I used a meat tenderizer. Arrange potatoes in a single layer on the prepared baking sheet.
4. Stir together the oil and the seasoning. Spoon half of the oil on one side of potatoes and bake in the preheated oven for 15-20 minutes. Turn the potatoes and spoon the rest on the oil and bake for another 15-20 minutes, or until the skin is crisp. Serve immediately.
What’s your favorite way to eat potatoes?
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