Crispy Roasted Smashed Potatoes
Go from blah to oh-so-good with these Crispy Roasted Smashed Potatoes! Leaps and bounds better than a boring ol' baked potato or regular mashed!
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb. baby red potatoes (See note below about potatoes)
- 3-4 tbs light olive oil
- Salt and pepper
Instructions
- 1
Preheat oven 425 deg F (225C).
- 2
Rinse and clean any dirt or debris off potatoes.
- 3
Cut potatoes into quarters.
- 4
Place in a medium sized pot with water over high heat.
- 5
Bring potatoes to a boil. Reduce heat to medium and cook for about 6 minutes.
- 6
Drain thoroughly and shake gently in the strainer to roughen up the edges of the potatoes a bit. Let sit a few minutes to dry out slightly.
- 7
Place potatoes on a baking sheet, skin sides down. Flatten potatoes with a fork or potato masher.
- 8
Drizzle oil over all the potatoes, and sprinkle with salt and pepper.
- 9
Bake for 40-45 minutes until golden brown and crispy.
- 10
Serve immediately.