Smashed Potatoes
Smashed potatoes are crispy on the outside and fluffy on the inside, made by boiling small potatoes, flattening them, and roasting until golden. They're often seasoned with herbs, garlic, and a drizzle of olive oil or butter for extra flavor.
Ingredients
- 2 lbs small potatoes red, white, whatever you prefer
- olive oil enough to fully coat the potatoes
- sea salt
- black pepper
- butter or steak dripping
Instructions
- Pre-heat oven on "Roast" to 400 degree F.
- Pour a little olive oil in a large mixing bowl.
- In about 4 batches, toss the potatoes in the oil until fully coated. Place the potatoes on a baking sheet, evenly spaced, and sprinkle with a bit of sea salt.Roast the potatoes, inspecting occasionally, until you see the potato skins
- Roast the potatoes, inspecting occasionally, until you see the potato skins begin to wrinkle and caramelize. If the potatoes vary in size, some will reach this stage sooner than others.
- To check if the potatoes are completely roasted, run a skewer through the center. There will be very little resistance when the potatoes are done. (*Steps 1-5 can be done up to a day in advance.)
- One at a time, place each potato on a cutting board, place a wide flat spatula on top and give it a good whack to two with the side of your fist. You want the potatoes to be about 3/8" to 1/2".
- Melt some butter in a ban on medium heat. If you just finished cooking some steak, use the drippings and adjust the amount of butter used.
- Arrange the smashed potatoes on the pan, sprinkle with a bit of salt and pepper, and allow them to heat through, absorbing the flavor of the steak drippings and/or butter. Flip the potatoes after the first side is at the desired state, apply a bit more pepper, and finish.
- Serve the potatoes are they are or serve with some sour cream and parsley on top.
