Smashed Potatoes

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings: people

Your new favorite potato recipe: Smashed Potatoes! These incredible bites of savory are crazy crispy on the outside and fluffy on the inside

Ingredients

2 pound Gold petite potatoes
3 tablespoons olive oil
sea salt, as you wish
fresh rosemary , as you wish

US - Metric

Instructions

Preheat the oven to 375F and place parchment paper on a baking sheet.
Place the potatoes in a pot filled with enough water to cover them by 1 inch and bring to a boil. Cook until the potatoes are soft and you can insert a knife through and there will be no resistance, 15 to 20 minutes.
Drain the potatoes and let them cool off slightly. Place them over the parchment paper and, using the back of a measuring cup, flatten them out.
Drizzle the potatoes with olive oil, and sprinkle a generous amount of salt and fresh rosemary over each potato.
Roast for 25 to 35 minutes or until golden brown and crisp around the edges.

Notes

PRO TIPS

Let the potatoes dry a bit before smashing them. This will ensure the best crispiness.

When ready to bake them, have your oven nice and hot and the oven rack positioned in the middle of the oven.

Do use parchment paper on your baking sheet. This will prevent the golden nuggets from sticking to the sheet pan and breaking.

I will not recommend using a glass to squash the potatoes, As it can break and cause severe damage. Please use metal or plastic items to press down your potatoes.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.