August 26, 2013

Roasted Smashed Potatoes

This recipe is unbelievably easy and so delicious. If you’re the type of person who has never really been into roasted potatoes because they’re too “potatoey” and not enough like a french fry (i.e. my husband), then these are for you! They’re the perfect potato side dish – a cross between mashed potatoes, oven roasted potatoes and crunchy home fries. Really, pretty darn perfect. Plus, you can tweak the seasoning and fresh herbs to make them taste like whatever you’re in the mood for or have on hand.

INGREDIENTS

2 lb. baby red bliss or yukon gold potatoes (you want them to be small – like, golfball size – about 18 potatoes)
6 tbsp olive oil, divided
1 tsp fresh thyme, chopped (feel free to substitute with rosemary, basil, garlic, parmesan)
Salt and pepper, to taste

HOW TO MAKE IT

Preheat the oven to 500°F
Wash and scrub the potatoes and place them on a rimmed baking sheet pan
Fill the pan with 3/4 cup water and cover the pan tightly with aluminum foil
Place the potatoes on the bottom rack for 25-30 minutes or until they are tender (check by piercing through the foil with a knife)
Remove the potatoes from the oven and blot the remaining water with a paper towel
Allow the potatoes to cool for 10 minutes before coating them with 3 tbsp olive oil
Once the potatoes are coated in oil, smash each one with a potato masher (you could also use a fork or even the back of another sheet pan); you want them 1/3″ – 1/2″ thick
Drizzle the smashed potatoes with the remaining 3 tbsp olive oil
Sprinkle your herbs on the potatoes and season generously with salt and pepper
Place back in the oven on the top rack for 15 minutes and then lower to the bottom rack for an additional 20-25 minutes or until well browned