Crispy Smashed Roasted Potatoes

By kathya5084

I needed to use leftover Baby Dutch Yellow Potatoes from a slow cooker roast. They were easy and tasty!

Ingredients

• 12 Baby Dutch Yellow Potatoes (1-1/2 to 2 inches in diameter) (I used leftover potatoes)
• 2 teaspoons kosher salt
• Pepper to taste
• 2 tablespoons extra-virgin olive oil

Details

Servings 2
Preparation time 10mins
Cooking time 60mins

Preparation

Step 1

Add the potatoes to a large saucepan (preferably in one layer) and cover with an inch of water. Add 2 teaspoons of kosher salt. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes 20 to 30 minutes until they are tender and can be easily pierced with a fork. Drain.
Cover a large rimmed baking sheet with aluminum foil and brush with olive oil. Place the potatoes on top of the baking sheet and gently smash with a fork, potato masher or palm of your hand to a 1/2 inch thickness. Sprinkle the potatoes with salt, pepper and brush with olive oil. At this point, let them cool completely at room temperature or refrigerate to bake later.
Preheat oven to 450°F.
Alternatively, if you have a convection function, turn it on and set the temperature at 400°F
If prepared ahead, remove the pan of potatoes from the refrigerator and let come to room temperature.
Roast the potatoes until they’re crispy and deep brown around the edges, 20 to 25 minutes. If using a convection oven, about 15 to 20 minutes. Serve hot.
To make ahead:
Boil and flatten the potatoes up to 8 hours ahead. Let potatoes cool completely, and store them on the pan, lightly covered, in the fridge.
Calories:
226 per 1 cup serving