Smashed Potatoes
Yield 6
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Description
Smashed Potatoes have the best of both worlds – a soft inside with a crispy exterior. Kosher, Pareve
Equipment
Ingredients
- 1-2 pounds (1/2-1 Kg) small-to-medium red or yellow potatoes
- 1/4 cup (60 ml) olive oil plus a little more for greasing
- 1 tablespoon salt plus a little more to taste
- 1/8 teaspoon ground pepper
- 1 teaspoon garlic powder
- 2 tablespoons chopped fresh herbs like chives, green onion, and thyme optional
Instructions
Prepare the potatoes:
- Scrub and rinse potatoes under running water. Remove any black spots.
- Place potatoes in a large pot of water with 1 tablespoon of salt, and cover. Bring to the boil; cook for 15-20 minutes or until fork-tender. Drain.
- Let them cool until they can be handled safely.
Baking:
- Preheat the oven to 400°F/ 200°C.
- Cover a baking sheet with parchment paper and lightly grease it.
- Evenly distribute the potatoes over the prepared baking sheet. Use the palm of your hand (or a fork) to lightly flatten the potatoes to a height of about ½ inch (1 cm).
- Drizzle olive oil on top and sprinkle with salt, pepper, and garlic powder.
- Bake until they are golden and crispy (about 15-20 minutes).
- Remove from the oven. Sprinkle them with chopped fresh herbs (optional), and serve hot and serve immediately.
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