Tuesday, September 10, 2013

Roasted Smashed Potatoes

There's a guy at the farmers market who always has these great little red potatoes.  As soon as I saw this recipe, I couldn't wait to buy up a bunch of them to try this.  SO GOOD!  They don't look like a whole lot, but they are tasty!!  Don't skimp on the salt and pepper.

Roasted Smashed Potatoes
adapted from Deliciously Declassified

1 lb baby potatoes - small sized
6 tbsp olive oil, divided
1 tbsp dried Italian Seasonings
1 tbsp grated Parmesan cheese
lots of salt and pepper

Preheat oven to 500F.  Wash and scrub potatoes and place on a rimmed baking sheet.  Fill the pan with 3/4 cup water and cover the pan tightly with aluminum foil.  Place the potatoes in the oven on the bottom rack and bake for 25-30 minutes, until they are tender.  Remove the potatoes from the oven and blot the remaining water with a paper towel.  All the potatoes to cool for 10 minutes and coat them with 3 tbsp olive oil.  Once the potatoes are coated in oil, smash each one with a potato masher (I used the bottom of a glass); smash them about 1/3"-1/2" thick.  Drizzle the potatoes with the remaining 3 tbsp olive oil.  Sprinkle on herbs and season generously with salt and pepper (add Parmesan here, too).  Place back in the oven on the top rack for 15 minutes, and then lower to the bottom rack for an additional 20-25 minutes or until well browned and crispy.

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