Roasted Smashed Potatoes

Roasted Smashed Potatoes | ChopChop

Description

These potatoes are as much fun to make as they are to eat! After you boil them, you get to smash them before roasting. Although they sound a little like mashed potatoes, they really taste most like roasted potatoes, just a little more interesting. 

Hands-on time: 20 minutes
Total time: 1 hour, 20 minutes
Makes: 4 Servings

Kitchen Gear: 

Medium-sized pot
Measuring cup
Fork
Pot holders
Colander (optional)
Rimmed baking sheet
Drinking glass (optional)
Measuring spoons
Spatula 

Ingredients

16  
very small new potatoes, scrubbed (1 1⁄2 pounds)
2 tablespoons
olive oil
1 teaspoon
dried thyme
1⁄2 teaspoon
kosher salt

Instructions

  1. Put the potatoes in the pot and cover them with cold water.
  2. Put the pot on the stove and turn the heat to high.
  3. Bring the water to a boil, then turn the heat down to medium-low and cook until the potatoes are firm but slightly tender, 20–30 minutes (depending on the size of the potatoes). 
  4. Carefully pour the potatoes into the colander and set them aside to cool for 10 minutes.
  5. Turn the oven on and heat it to 425 degrees.
  6. Put the potatoes on the baking sheet and, using either the heel of your hand or the bottom of a drinking glass, smash the potatoes until they are 1⁄2–1 inch thick.
  7. Drizzle the potatoes with the olive oil and sprinkle with the thyme and salt.
  8. Once the oven temperature has reached 425 degrees, carefully put the baking sheet in the oven and roast until the potatoes are crispy and brown, 30–45 minutes. Serve right away.

 

Notes

Tip:

Leftovers? Just roast them again until they’re hot—they’ll be even crispier!

Or Else

No thyme? No problem! Try 2 teaspoons dried tarragon, rosemary, basil, or marjoram.