|Here are the potatoes before they go into the oven.|
Sunday, October 21, 2012
Crispy Smashed Roasted Potatoes
Serves 4 as a side dish
Recipe by Susie Middleton from Fine Cooking
Husband-Tested in Alice’s Kitchen
Here’s how I knew that this potato recipe passed the “Husband Test.” I made this simple, tasty dish for a small dinner party with friends. After our guests left, the hubby and I watched a movie, then read. Just after turning out the lights and saying our goodnights, I heard his voice in the darkness of our bedroom say, “Those potatoes were good!”
12 to 15 baby red or yellow potatoes
(About 1 ½ to 2 inches in diameter)
Extra virgin olive oil
*You could also add some dried thyme or other herbs.
Boil the potatoes:
Put the potatoes (I used baby Yukon gold potatoes) in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add Kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through, but don’t overcook. The total cooking time will be about 30 minutes.
While the potatoes are cooking, set up a layer of clean dishtowels on the counter. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
Flatten and cool the potatoes:
Fold another dishtowel in half, and using it to protect your hand, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.
Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet.
Roast the potatoes
Heat the oven to 450°F. Sprinkle the potatoes liberally with Kosher salt (and herbs, if using) and drizzle the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 to 40 minutes, turning over once gently with a spatula halfway through cooking. Serve hot.
Do the busy work—boiling and flattening the potatoes—up to 8 hours ahead. Let potatoes cool completely, and store them on the pan, lightly covered, in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.
Nutrition information (per serving):
Size: based on four servings; Calories (kcal): 270; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 3; Protein (g): 2; Monounsaturated Fat (g): 15; Carbohydrates (g): 20; Polyunsaturated Fat (g): 2; Sodium (mg): 520; Cholesterol (mg): 0; Fiber (g): 2