Smashed Potatoes

By mrsmosey

Ingredients

• 2 1/2 pounds baby reds or small Yukon gold potatoes (1 1/2-2 inch in diameter)
• 3/4 cups water
• 3-4 tablespoons olive oil
• fresh rosemary, thyme or sage for garnish
• salt & pepper to taste

Details

Servings 1
Adapted from chadchandler.com

Preparation

Step 1

To begin, move the oven rack to the top and bottom positions and preheat the oven to 500°. Place the potatoes on a baking tray and add the water. If you can’t find really small potatoes, just cut some medium sized ones in half.

Cover tightly with foil so that the potatoes will steam. Place the potatoes on the bottom rack in the oven and let them cook for about 25 minutes.

Once the potatoes have cooled down a bit, drizzle some olive oil and roll them so that all sides are evenly coated. Space them evenly across the tray. Finally, place another baking tray on top of the potatoes and smash them down until they’re only about ½ inch thick. At this point, you can season them to your own taste. Add more olive oil and a generous amount of salt and pepper so that all the seasonings run into all of the cracks and depressions. I added some chopped, fresh rosemary.

Place the tray back in the oven and cook for about 15 minutes on the top rack.

Next, cook for about 25 minutes on the bottom rack.

At this point, the bottom of the potatoes should be crisp. If you want to crisp the tops a little more, turn the oven to broil and roast the potatoes for a few minutes more.