Crispy Smashed Potatoes
recipe adapted from Feast Cookbook
- 1 1lb. creamer potatoes (I used Trader Joe’s Dutch Yellow Potatoes)
- 3 tablespoons extra virgin olive oil
- fine sea salt & freshly ground pepper
- freshly chopped parsley for garnish
Preheat oven to 450F. Add the potatoes to a medium pot with enough salted water to cover and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 20 minutes. Drain and let potatoes cool until they are easy to handle. Pat very dry with paper towels. Smash each potato on a cutting board with your fist or small frying pan to make it flat (I used the back of a measuring cup).
Spread out the potatoes on a baking sheet. Drizzle with olive oil, season with salt & pepper and toss until evenly coated. Roast until the potatoes are crispy and golden, 25-30 minutes, turning the potatoes with a spatula halfway through cooking. Serve while potatoes are hot and sprinkle some chopped parsley for garnish.