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Leanne’s Smashed Potatoes

Leanne’s Smashed Potatoes

Recipe Book: Family Cookbook

A simple and delicious recipe for smashed potatoes, boiled and then roasted in the oven until they are crispy and golden. Perfect as a side dish.

Ingredients

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Cooking for
4 people

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Preparation


1

Step 1

Boil the potatoes until they are half done:
Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 to 35 minutes.

2

Step 2

Flatten the potatoes:
Using the bottom of a glass, gently press down on one potato to flatten it to a thickness of about 1/2 inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still eat them.

Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool

3

Step 3

Roast the potatoes:
Heat the oven to 450°F. Alternatively, if you have a convection function, turn it on and set the temperature at 400°F. Sprinkle the potatoes with about 3/4 tsp. salt, spices and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. (Yves: I add some cheese on top here). Roast the potatoes until they’re crispy and deep brown around the edges, about 30 minutes if using a convection oven, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs halfway through cooking. Serve hot.

Notes

Make Ahead Tips
Do the busy work—boiling and flattening the potatoes—up to 8 hours ahead. Let potatoes cool completely, and store them on the pan, lightly covered, in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.

  • Oven Temp

    450 F
  • Prep Time

    20 min
  • Cook Time

    1 min
Recipe By

Recipe By

Leanne Stacey

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