Crispy Smashed Roasted Potato

Crispy Smashed Roasted Potatoes 


  • 12 to 15 baby red or yellow potatoes (about 1-1/2 oz. each;
  •  1-1/2 to 2 inches in diameter)
  • 2-3/4 tsp. kosher salt
  • 1/2 cup extra-virgin olive oil


Boil up the potatoes: 

Put the potatoes in a vast pot (ideally in one layer) and cover with no less than an inch of water. Include 2 tsp. legitimate salt to the water. Heat the water to the point of boiling over high warmth, decrease to a stew, and cook the potatoes until they are totally delicate and can be effortlessly penetrated with a metal or wood stick. Ensure they are cooked through yet don't overcook. The aggregate cooking time will be 30 to 35 minutes.

While the potatoes are concocting, set a twofold layer of clean dishtowels on your ledge. As the potatoes get done with cooking, expel them separately from the water, and let them deplete and sit for one moment or two on the dishtowels.

Smooth and cool the potatoes:

Crease another dishtowel into quarters, and utilizing it as a cover, delicately push down on one potato with the palm of your hand to level it to a thickness of around 1/2 inch. Rehash with every one of the potatoes. Try not to stress if some break separated a bit; you can in any case utilize them.

Cover a substantial rimmed preparing sheet with aluminum thwart; put a sheet of material on top of the thwart. Exchange the smoothed potatoes precisely to the preparing sheet and let them cool totally at room temperature.

Broil the potatoes 

Expel the container of potatoes from the cooler, if arranged ahead. Warm the broiler to 450°F. Then again, on the off chance that you have a convection work, turn it on and set the temperature at 400°F. Sprinkle the potatoes with around 3/4 tsp. salt and pour the olive oil over them. Lift the potatoes tenderly to ensure a portion of the oil goes underneath them and that they are all around covered on both sides. Broil the potatoes until they're fresh and profound dark colored around the edges, around 30 minutes if utilizing a convection stove, 30 to 40 minutes if simmering ordinarily, turning over once delicately with a spatula or tongs part of the way through cooking. Serve hot.

Make Ahead Tips 

Do the bustling work—bubbling and leveling the potatoes—up to 8 hours ahead. Give potatoes a chance to cool totally, and store them on the skillet, delicately secured, in the cooler. At that point all you need to do finally is coat with oil and salt and dish.


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