Is there anyone out there that doesn’t like potatoes? No seriously, I’m curious. Potatoes are one of the most versatile, delicious and cheap vegetables on the planet. At least in my opinion. There are about 50 billion ways to prepare it, and it tastes great with just about anything you pair it with. That’s a hardworking tuber if you ask me.
So for this weeks’ challenge, I wanted to try a preparation that I hadn’t yet. That in itself was kind of challenging. However, I discovered the idea of using more than 1 technique on the potato to enhance the texture. What I ended up with are Smash Roasted Potatoes. Perfectly cooked on the inside, nice and crispy on the outside. They are fantastic for a group. In fact, I made these and served them to my family for a Passover dinner this past Spring. Everyone absolutely raved about them.
Smash Roasted Potatoes
2lbs small potatoes ( I used a mix of white, red and purple from Costco)
1-2 tspn crushed rosemary
1/4 cup olive oil
Salt and freshly ground black pepper to taste
Start by scrubbing and washing the potatoes. Then place then in a big pot of hot water and bring them up to a boil. For these small potatoes, it took about 15 minutes. Once they are fork-tender, drain all the water out and let them cool slightly.
Preheat your oven to 400 degrees. Line a baking sheet with aluminum foil or a silpat. Place the cooked potatoes on the sheet. Using a potato masher, gently press down on the potatoes to lightly smash them. You aren’t going for mashed here, you just want to break them up slightly. Once they are all smashed, drizzle the olive oil over them, and repeat with the rosemary, salt and pepper. Make sure each potato gets some love. Bake for 20-25 minutes, or until the edges are golden brown and crisp.
You can serve these with anything! We had them with ribs with corn, as you can see in the picture. They are a great addition to any meal!