Sunday, December 9, 2012

Roasted Smashed Red Potatoes

So good! I've been meaning to make these for a long long time. I'm bummed I waited so long to do it, we could have been enjoying these potatoes for a while now! They have this great crispness on the outside and are yet still soft on the inside. This recipe is adapted from America's Test Kitchen, which always has awesome recipes. They only need a couple of ingredients too, which is always great in my book. Potatoes are such comfort food for me, I'm sure you will enjoy these as much as we did.

2 lbs. small red potatoes (try and get ones all about the same size)
6 Tbsp. extra virgin olive oil
kosher salt or seasoning salt
freshly ground black pepper

Put your oven rack at the top and bottom positions. Heat oven to 500 degrees F. Place your potatoes on a rimmed baking sheet. Make sure your potatoes are all right around the same size. I had a mix of small and big so I cut the big ones in half to match the size of the smaller potatoes. Pour 3/4 cup of water into the baking sheet and then tightly wrap the sheet with tin foil. Cook the potatoes on the bottom rack until fork tender, about 25-30 minutes. Remove the foil and let cool for about 10 minutes. If you have any remaining water, blot it dry. I didn't have any water left. Drizzle 3 Tbsp. of olive oil over the potatoes and then roll to coat. Use another baking sheet (or a potato masher) and press down firmly to flatten potatoes to about 1/3 - 1/2 inch thick. Generously season potatoes with salt and pepper and then drizzle the remaining 3 Tbsp of olive oil over the top. Bake potatoes on the top rack for 15 minutes or until they get a nice crisp crust and then transfer to the bottom rack for another 10-15 minutes to crisp up and brown the bottoms. Serve immediately. ATK instructs you to remove the potatoes from the baking sheet as soon as they are done browning—they will toughen if left too long.

This picture is from the America's Test Kitchen site.

No comments:

Post a Comment