Crispy Roasted Smashed Potatoes

Crispy Roasted Smashed Potatoes

Serving Size: 4

Time: 60 minutes

Note: Smashing parboiled potatoes before finishing them off in a hot oven creates satisfyingly crispy potatoes that are always a hit.

Ingredients:

• 2 pounds medium yellow potatoes (we prefer yellow, but this recipe will work with any type of potato), cut in half

• 1/4 cup olive oil

• Generous pinches of salt & pepper

• Chopped parsley or chives for garnish

Directions:

1. Preheat oven to 425 degrees F

2. Place potatoes to a medium saucepan and add cold water up to 1 inch above the potatoes

3. Bring potatoes to a boil (about 5-7 minutes), then simmer until the potatoes are almost cooked through (about 15 minutes)

4. Drain potatoes and lay them out on a baking sheet with room between the potatoes

5. Using a fork, press down on each potato half until it is smashed about half way down. Don’t worry if you over smash! Any small bits of potato will crisp up nicely

6. Drizzle the olive oil all over the smashed potatoes and season generously with salt & pepper. Move the smashed potatoes around a bit so that the oil gets underneath them

7. Roast in the oven until the potatoes are crispy and browned, about 30 minutes.

8. Garnish with parsley or chives (or both) and serve