SMASHED ROASTED POTATOES
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.
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
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.
Also, we were in a magazine in Richmond, VA? Online or print? What did it say? Thanks!
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?
Not at all!