diningwithdebbiesmashedpotatoes

These oven roasted smashed potatoes are a favorite at our house, and they could not be any easier to fix.  My only problem with them is that I start eating them before they ever make it to the table.  (Fix extras.)

They are easy to prepare ahead up to the roasting stage and can be seasoned any number of ways. You are only limited by your personal tastes and preferences.

Oven Roasted Smashed Potatoes
Serves 4
12 small potatoes of whatever variety you desire (approximately 1 1/2 inches in diameter at most)
Water to cover
1 Tablespoon kosher salt

 
Boil the potatoes in the salted water just until tender.  You do not want them overdone.  Drain on a cloth or paper towels and allow to cool to lukewarm.
 
Prepare a baking sheet by lining with parchment paper and spreading it with olive oil.  Preheat oven to 400 degrees if you have a convection oven or 425 degrees if not. 
 
Using a flat-bottomed glass or the palm of your hand, flatten each potato.  Avoid flattening too much or they will fall apart.
 
Place each potato on the baking sheet, turning to coat with the olive oil.  Do not crowd the pan or the potatoes will not crisp as well.
 
Sprinkle the potatoes with desired seasonings.  I usually use garlic powder, fresh rosemary and fresh thyme.  They are delicious sprinkled with parmesan as well.  I have used ground chipotle pepper when these accompany smoked ribs or chicken. Salt and pepper and  drizzle with additional olive oil, if desired.
 
The potatoes can be refrigerated for up 8 hours at this point.  Let them come to room temperature before baking.
 
Bake approximately 30 minutes, turning over half way through the cooking, until crisp.  Serve immediately.  Top with sour cream or grated cheese, if desired.

 

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