Smashed Roasted Potatoes
Roasted potatoes are an easy, delicious side dish that everyone loves. You can have them with a roast, a steak, with grilled meat, or for any occasion where you want to have crispy, fluffy potatoes.
However, if you’re looking to take your classic roasted potatoes to the next level, then I strongly recommend that you make these smashed roasted potatoes as soon as possible.
The benefit of this method is that the resulting potatoes get incredibly crispy while staying fluffy and tender on the inside. I love making these, my family loves them, and I guarantee that you will love them too!
Smashed Roasted Potatoes
Servings: 4 to 5
Cook time: 75-90 minutes, depending on the size of your potatoes
2 pounds of small potatoes (Any variety will work.)
Kosher Salt
Olive oil
Freshly Ground Black Pepper
Preheat the oven to 400 degrees and line a large baking sheet with foil.
Place the potatoes into a pot of cold water that can hold them all. Bring the water to a boil, generously salt it, then boil for 15-20 minutes, or until the potatoes are fork tender. Roasted potatoes of any kind are always going to be fluffier and crispier if you blanch them first.
Drain the potatoes, lay them onto the prepared baking sheet, then toss with a generous amount of olive oil (3 to 4 tablespoons) and a sprinkle of salt and pepper to coat.
Place the potatoes into the oven for 30-45 minutes, or until they get golden at the bottom.
(There’s a few reasons why I’m roasting these potatoes before smashing them, one is to make sure that they are cooked through and the other is to ensure that all of the potatoes will fit into the pan as potatoes shrink a bit as they cook.
By the way, if time isn’t on your side then you can stop the recipe here and serve simple roasted potatoes.)
Carefully take the potatoes out of the oven then use a drinking glass or anything with a flat surface to crush the potatoes down just until their skins pop out. Don’t smash them too hard, or they may fall apart.
Return the potatoes to the oven then cook for another 20 minutes, or until the edges look very brown, then carefully flip each potato so the other side can get crisp and roast for another 20 minutes.
Serve immediately.
These are not your average roasted potatoes, these are roasted potatoes taken to another dimension. The outside of the potatoes are so crispy that I might prefer them over french fries while the inside is incredibly fluffy and tender. I genuinely don’t think I can make roasted potatoes any other way.
