Sunday, April 24, 2016

Smashed potatoes

I made these last night to go with steak. They were excellent! You could add garlic, thyme, or rosemary, too.

Small red potatoes, 2-3 pr person
Kosher salt
Extra virgin olive oil

Preheat oven to 450 or 425 convection

Boil the potatoes in salted water until tender. Drain. Line a cookie sheet with Release aluminum foil and place the potatoes on it.  With a dish towel protecting your hand, gently smash each potato. (You can do this several hours ahead. Drizzle with a good amount of oil. Move the potatoes around so they get oil on the bottom too. Season well with salt. Bake 30 minutes til crispy and brown.

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