Crispy Smashed Potatoes
Ingredients
- 2 lbs baby potatoes washed and sprout spots removed
- 1/4 cup kosher or pickling salt (the potatoes don't absorb all this salt during cooking but seasons them perfectly)
- 1/4 cup olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper
Preparation
Preheat the oven to 425°f
Place the potatoes in a large pot
Add the salt and enough water to cover the potatoes by 2 inches
Bring the water to a boil over high heat, then reduce to a low boil until the potatoes are barely fork tender, about 15 minutes
If your potatoes are larger, they may take a bit longer
Drain the potatoes
Dump them on a large baking sheet and place them in the oven for 2-3 minutes to dry off
Remove them from the oven and, once cool enough to handle, coat them in the oil then sprinkle the garlic powder, onion powder and black pepper on them
Spread them out evenly on the baking sheet
Using the bottom of a dry measuring cup or a potato masher, gently press down on each potato to squish them until they're about 1/2 inch thick
Use a pastry brush to brush the oil from the tray onto the newly exposed insides of the potatoes
Bake until the potatoes are golden and crispy, about 35-45 minutes
Do not flip
Serve immediately
