Roasted Smashed Potatoes

20 Feb

Bella does not like potatoes (other than French fries) and I can’t say I blame her, because I’ve never been a big fan myself (except for French fries).  But this recipe was a big hit with all the kids, and Bella even had seconds!  As Aniston said, “they’re like French fries but smashed!”

They really are good – the inside is creamy and soft, and the skin gets super crispy and crackly.  Smashing the potatoes allows the seasonings to cover a larger surface area, so each bite has just the right amount of flavor.

They’re  best right out of the oven, and if you have any leftover, I’d recommend reheating in the oven, or just adding a little milk and turning them into mashed potatoes.  The recipe is from Cook’s Illustrated (subscription required), but I added the cheese.

Roasted Smashed Potatoes

  • 2 lbs small red potatoes, scrubbed
  • 6 T extra virgin olive oil
  • 1 tsp thyme (fresh  or dried)
  • Kosher salt & pepper
  • Parmesan or Asiago cheese

Heat oven to 500°.  Arrange potatoes on a large baking sheet (you’re going to smash the potatoes, so make sure you have extra room).  Pour 3/4 c water on the sheet and cover tightly with foil.  Roast 25-30 minutes until potatoes are very soft.  A fork or paring knife will easily slip in and out.  If any water remains on the baking sheet, blot dry with a paper towel.

Drizzle 3 T oil over potatoes and roll to coat.  Use a flat bottomed heavy glass and smash each potato to 1/3 to 1/2″ thick, spacing evenly on the baking sheet.   Sprinkle with thyme and season generously with salt and pepper.  Drizzle evenly with the remaining 3 T oil.  Roast 20-30 minutes longer until potatoes are well browned.  Remove from oven, sprinkle grated cheese evenly over potatoes, and return to oven for 5 minutes.  Serve hot.

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