Author: story of a kitchen (slightly adapted from bon appetit, august 2012)
Recipe type: vegetable
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
2 lbs marble-sized Yukon Gold, purple, and red-skinned potatoes (I felt the Yukon Gold held up the best and stayed moist.)
2 teaspoons kosher salt
¼ teaspoon black pepper
⅓ cup olive oil
Instructions
Preheat oven to 500 degrees F. Boil potatoes until fork tender, about 20 minutes (this will depend on the size of your potatoes). Cool slightly.
Arrange potatoes on baking sheet. Set another rimmed baking sheet over potatoes, rimmed side up, and press gently to smash potatoes without breaking them apart (this didn't work for me, so I used a wooden spoon instead and smashed each potato). Season with salt and pepper; drizzle with half of the oil. Carefully turn potatoes to coat.
Roast potatoes for 15 minutes in preheated oven. Drizzle with remaining oil, turn to coat and continue roasting until crispy and golden brown, about 20-25 minutes.
Notes
You can boil and flatten the potatoes up to 8 hours in advance. Just cool the potatoes completely and cover lightly before placing in fridge after flattening.
Recipe by story of a kitchen at https://www.storyofakitchen.com/vegetable-recipes/smashed-potatoes/