Marlene's Crispy Smashed Potatoes
Source of Recipe
Marlene at cookskorner.com, Adapted from Fine Cooking
Recipe Introduction
These were part of my all-Marlene dinner ;-)! Everyone just loved these. They were really easy to prepare and you can even fix them up to the point of roasting ahead of time (see the note in the body of the recipe). I reheated them in the oven the next night and they were almost as good!
List of Ingredients
12-16 mini red potatoes, skins on, but scrubbed
1/2 cup olive oil
kosher salt and pepper.
Recipe
Heat oven to 450 or 400 convection, if you have convection.
Put the potatoes, whole, into a pot of water and bring to a boil. Boil for 20-30 minutes, until potatoes are easily pierced with a skewer. Spread a clean tea towel on the counter and transfer the potatoes to the towel. Using another towel, gently press down on each potato, "smashing" it. some of them will fall apart a bit, but that's ok.
Line a baking sheet with tin foil, then with parchment paper. Transfer the smashed potatoes to the baking tray.
NOTE: If making ahead, cover with plastic wrap and chill. Remove from fridge a half hour before roasting.
Pour the olive oil over the potatoes, making sure you get some underneath each potato. Season with salt and pepper. Roast for approximately 30-40 minutes, turning once at the halfway mark.
Serves 4 - 6.
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