My crew can make quick work of a pan of roasted potatoes, and I decided to play around with the balance of crispy and tender with this smashed version. They look very cool, and the smashing part is quite satisfying. Let whomever had the toughest day take on this task. If you want, at this point you can put the smashed un-baked potatoes into a container and refrigerate them for up to a day before proceeding with the rest of the recipe (obviously don’t preheat the oven if this is your intention).
I’m thinking about using them in lieu of toasted bread for a bruschetta appetizer next time I’m in that mode. Imagine them piled with chopped tomatoes, garlic and basil, or a little dollop of tapenade, or some chopped grilled artichoke hearts. Not quite finger food probably, once topped, unless you’re dining with very close friends. Though if you leave them untopped, and out them out with cocktails they are most definitely finger food, at least in my house.
Cooked baby potatoes are smashed and roasted for the ultimate in crispy-tender bites.Tweet This
What to Serve with Smashed Potatoes
And since I am a huge fan of dipping roasted potatoes in sauces, I see no reason why these little smashed beauties should get similar treatment. Try:
- Roasted Potatoes with Arugula-Basil Dipping Sauce
- Roasted Potatoes with Harissa Dipping Sauce
- Carrot Fries with Sriracha Sauce
- Creamy Avocado Dip
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Smashed Roasted Baby Potatoes
- 24 ounces baby yellow potatoes
- 3 tablespoons olive oil
- Kosher or coarse salt and freshly ground pepper to taste
- 3 tablespoons finely grated Parmesan optional
- Preheat the oven to 425°F. Lightly oil a rimmed baking sheet or spray it with nonstick cooking spray (you can line it with foil first, for easier clean up).
- Place the potatoes in a pot and add water to cover. Salt the water, cover the pot, and bring to a boil over high heat. Reduce the heat and simmer for 15 to 20 minutes, until the potatoes are quite tender.
- Drain the potatoes let them dry and cool for 5 minutes or so in the colander. Transfer them to the baking sheet. Use a sturdy metal spatula or the bottom of a can of beans or tomatoes, or anything else that seems appropriate, to press down on each potato, smashing it to about ½-inch thickness (they will burst open a bit, which is perfect).
- Drizzle half of the olive oil over the potatoes, then flip the potatoes with your fingers or a spatula, and drizzle over the rest of the oil. Sprinkle them with salt. Bake for about 20 to 25 minutes, until they are crispy on the outside, but still nice and tender inside. Sprinkle the Parmesan (if desired) over for the last few minutes of cooking. Serve hot or warm.
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