Smashed Roasted Potatoes (recipe from Episode 9)

Adapted from Fine Cooking, January 2007

12 to 15 baby red or yellow potatoes, 1.5 to 2 inches in diameter
1 teaspoon kosher salt
1/2 cup olive oil

1. In a saucepan, boil the potatoes with in salted water. Simmer until cooked through, 30 to 35 minutes total. Drain and place the potatoes on a dishtowel.

2. Using a folded second dishtowel, smash each potato to about a half-inch thick.

3. Line a half-sheet pan with foil and then parchment. Put the smashed potatoes on the parchment and let cool completely.

4. Preheat oven to 450°F. Sprinkle potatoes with salt and drizzle with olive oil, lifting each potato to get the oil underneath. Bake 30 to 40 minutes, flipping them halfway through the baking time.

Yield: Oh, about two servings.

5 thoughts on “Smashed Roasted Potatoes (recipe from Episode 9)

  1. Ann

    These are delicious, and easy to do produce while you are doing other things. Are you sure you need to simmer them for 30-35 minutes? Small or baby potatoes (new) usually take 15-20 minutes, I find. Just discovered this site, thanks to SKirt magazine, Richmond, VA

    1. mamster Post author

      Hi, Ann, I’m not sure I need to boil the potatoes that long, but I have a sad history of undercooking potatoes, so I’m too scared to try anything less.

  2. mamster Post author

    Also, we were in a magazine in Richmond, VA? Online or print? What did it say? Thanks!

  3. g-when

    Love the podcast! I’m really excited to try this one out, but I do have one question. Normally with new potatoes I don’t peel them, but what with the smashing and such, do they need to be peeled for this recipe?

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