Smashed Roasted Potatoes

By Dixie8686

Recipes & Menus | recipes

Smashed Roasted Potatoes
Morales roasts these potatoes in a blazing wood-fired oven, but his approach for creating crispy, craggy edges translates well to a home oven.

6–8 servings

Recipe by Alejandro Morales

Photograph by Eric Wolfinger

August 2012

Ingredients

• 2 pounds medium Yukon Gold or red-skinned potatoes (about 6 oz. each)
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup extra-virgin olive oil

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Preheat oven to 350°. Wrap each potato individually in foil. Place on a rimmed baking sheet. Bake until tender, 45–60 minutes. Let cool slightly.

Unwrap potatoes and arrange on same baking sheet. Set another rimmed baking sheet over potatoes, rimmed side up, and press gently to smash potatoes without breaking them apart. Season with salt and pepper; drizzle with half of the oil. Carefully turn potatoes to coat.

Preheat oven to 500°. Roast potatoes for 15 minutes. Drizzle with remaining oil, turn to coat, and continue roasting until crispy and golden brown, 25–30 minutes.

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