Crispy Oven-Roasted Smashed Potatoes
Ingredients
- 1 tsp sea salt
- 1.5 lb baby potatoes (colour of choice)
- 2 tbsp olive oil, more if desired
- pinch coarse sea salt, for sprinkling
- 1 batch chimichurri sauce (optional)
Preparation
Preheat oven to 400F/200C and line a baking sheet with parchment paper.
Bring a large pot of water with the salt to a boil and add the baby potatoes. Boil until cooked through, about 20 minutes. Drain and transfer to the baking sheet.
Smash each potato with a fork and drizzle with 2 to 3 tablespoons of olive oil. Sprinkle generously with coarse sea salt. Bake for 40 to 45 minutes, or until crispy and golden brown.
Transfer the smashed potatoes to a serving plate and drizzle with chimichurri sauce if using. Serve with a dipping sauce of choice.
Tips
For crispier potatoes, smash them thinner; for a fluffier texture, smash them fatter.
