Wednesday, January 2, 2008

Crispy Smashed Roasted Potatoes ***

(Mags via Fine Cooking)

12-15 baby red potatoes
2 ¾ tsp. kosher salt
½ c. extra-virgin olive oil

~ BOIL. Put potatoes in a large saucepan (preferably in one layer) and cover with at least 1” water. Add 2 t. salt, bring to boil; reduce heat & simmer about 30 minutes. Drain.
~ FLATTEN. On a clean dish towel, let potatoes sit a minute or two. Using another dish towel folded (to protect your hand from the heat), gently press down on each potato with the palm of your hand to flatten to the thickness of about ½“.
~ COOL. Cover large rimmed baking sheet with foil and then top with parchment paper. Place all potatoes on sheet & cool completely at room temp. (if making ahead, cover & refrigerate up to 8 hrs).
~ ROAST. Heat oven to 450. Sprinkle the potatoes with remaining ¾ t. salt and pour the olive oil all over them. Lift the potatoes gently to make sure some of the oil goes underneath them. Roast, turning once, until crispy & deep brown around the edges....about 30-40 minutes

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