Monday, November 25, 2013

oven smashed potatoes

Crispy and perfect is the only way to describe these potatoes. They are salty and golden and amazing. Try them. Try them now!
I've tried this with fingerling potatoes and little yellow potatoes, but the best are the petite red potatoes. This is what I'm using here.
See my new colander? It looks like a flower. I'm easily amused.
Use a potato masher or the bottom of a cup to smash the potatoes just a little bit. Not too much.
Season with olive oil, lots of salt and pepper and then pop them into a very hot oven.
So here is the moment of the reveal- before flipping and seeing the masterpiece.
Oh my goodness. Let these guys do the same thing on the other side then it's time to eat!
Oven Smashed Potatoes
2 lbs petite red potatoes
Olive oil
Salt and pepper

Preheat oven to 425 degrees. In a large stock pot, bring water to a boil and add in petite red potatoes. Boil until soft, then drain. Drizzle a little olive oil on a baking pan. Allow potatoes to cool for 10 minutes then place on the baking pan. Smash each potatoes slightly with a potato masher or the bottom of a cup. Season with more olive oil, salt and pepper then place in the preheated oven for 10 minutes, then flip. Allow other side to get crispy as well then remove from oven and enjoy!