I’ve been trying to make more interesting side dishes to accompany my entrees. While I will spend hours perfecting the perfect main course, by the time I get to the side dishes, I seem to run out of momentum. This recipe for a ridiculously easy potato dish is courtesy of Fine Cooking Magazine. With only three ingredients and a little prior planning this dish comes together quickly. (Plus smashing the potatoes is a lot of fun!). I served the potatoes with sour cream and chives to go along with grilled chicken. I’m now thinking that I could easily dress the potatoes up for a more formal dinner or even serve them with a dipping sauce as a part of a buffet table. Regardless of how I make them in the future, this dish is a keeper.
CRISPY SMASHED ROASTED POTATOES
12 to 15 baby red potatoes
2 3/4 teaspoons kosher salt
1/2 cup olive oil
Boil the potatoes:
1) Put the potatoes in a large saucepan and cover with at least one inch of water. Add 2 teaspoons of
salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes
until they are completely tender and can easily be pierced with a skewer. Make sure they are
cooked through but don’t over cook. The total cooking time will be 30-35 minutes.
2) While the potatoes are cooking, set up a double layer of clean dish towels on the counter top. As
the potatoes finish cooking, remove them individually from the water, and let them drain and sit for
just a minute or two on the dishtowels.
Flatten and cool the potatoes:
3) Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with
the palm of your hand to flatten it a thickness of about 1/2 inch. Repeat with all of the potatoes.
Don’t worry if some break apart a bit; you can still use them.
4) Cover a large rimmed baking sheet with aluminum foil; place a piece of parchment on top of the
foil. Transfer the flattened potatoes to the baking sheet and let them cool completely to room
Roast the potatoes:
5) Heat the oven to 450 degrees. Sprinkle the potatoes with about 3/4 teaspoon of salt and pour the
olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and
they are well coated on both sides. Roast the potatoes until they are crispy and deep brown around
the edges, about 30 to 40 minutes, turning over once gently with a spatula half way through
6) Serve hot.