Smashed Potatoes
Ingredients
- 2 pounds redpotatoes
- 1 tablespoon kosher salt
- 6 tablespoons olive oil
- ground black pepper ground black pepper ground black pepper
- Flaky sea salt Flaky sea salt Flaky sea salt
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Instructions
- In a large saucepan, place the potatoes and cover them with cold water by 1 inch.,Bring the water to a boil over high and add the salt. Adjust the heat to a steady simmer and cook, uncovered, for 15 to 25 minutes, or until the potatoes are easily pierced with the tip of a paring knife. (The exact time depends on the size of your potatoes, so start checking at the 15 minute mark.),Simply Recipes / Sally Vargas
- Meanwhile, preheat the oven to 425ºF. Place 2 rimmed baking sheets in the oven.
- Drain the potatoes in a colander. Line a baking sheet with a dish towel and spread the potatoes over it for 5 to 10 minutes to dry and cool.,Simply Recipes / Sally Vargas
- When the potatoes are cool enough to touch, set each potato on a cutting board or plate and press them with the heel of your hand to flatten them (or use the bottom of a dry 1-cup measuring cup.) You want to flatten them to about 1/4-inch thick without breaking them into too many pieces.,Simply Recipes / Sally Vargas
- Remove the hot baking sheets from the oven and drizzle each with 1 tablespoon oil. Wearing oven mitts, tilt the pans so the oil spreads over the baking sheets.,Arrange the potatoes over the two baking sheets, spreading them so they are not touching each other. Brush with as much of the remaining oil as you like using a basting brush and sprinkle with flaky salt.,Bake for 20 to 25 minutes, or until they are golden and crispy. Sprinkle with black pepper to taste and serve hot.,These are best served immediately right out of the oven, but in the unlikely event that you do have leftovers, store them, covered with foil, in the refrigerator for up to 5 days. Pop them back in a 425ºF oven on a sheet pan for 5 to 10 minutes, or until hot.,Did you love the recipe? Let us know with a rating and review!,Simply Recipes / Sally Vargas,Simply Recipes / Sally Vargas
Source
Original recipe: View Original