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Smash Roasted Potatoes

Smash Roasted Potatoes

Smash Roasted Potatoes - Crispy potatoes roasted in their skins; this versatile recipe can be made to suit whatever main dishes with which you are serving them.
Course Side Dish
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 -6 servings
Author Barry C. Parsons

Ingredients

  • 2 pounds to 3 of white or yellow potatoes
  • kosher salt and pepper to season
  • tbsp about 6 olive oil
  • cloves garlic and fresh herbs of your choice optional

Instructions

  1. Try to choose potatoes of a similar size so that they cook evenly in the same amount of time.
  2. Scrub the potatoes well.
  3. Boil the potatoes in salted water until a fork inserts into them easily but they are not falling apart, about 15-20 minutes depending not the size of the potatoes.
  4. Strain the potatoes and place them on a hard surface like a wooden cutting board.
  5. Some people use a flat potato masher to flatten the potatoes but I use a large can of tomatoes to get a perfectly flat surface that tends to stay together more. Whatever you use, the key is to apply slow, even, gentle pressure until the potato just breaks open. You want to try and get them at an even thickness.
  6. I like to use glass baking dishes for these because I find they get the potatoes crispier. You may need to use a couple of pans because you do not want to crowd the pan or have the potatoes touching at all. They need just a little space between them in order to get crispy. I used two 9x9 glass baking dishes.
  7. Preheat the oven to 400 degrees F.
  8. Brush the bottom of the pan/s with half of the olive oil. If using two pans you may need a little more oil.
  9. Add the flattened potatoes to the pans so that they are not touching each other and season them with a little kosher salt pepper before drizzling them with the remaining olive oil.
  10. Pop them into the hot oven for about 45 minutes, turning them halfway through the cooking time. You may find some potato varieties take a little longer depending upon moisture content. Whoever they are browned and crispy, they are ready.