Smashed Roasted Potatoes with Rosemary
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 30 min |
| Source | Fresh Every Day by Sara Foster (pg 125) |
| Yield / serves | 4-6 servings |
| Rating | Very good |
Ingredients
- 1 1/2 pounds small Yukon gold potatoes (6-8)
- 1/2 c extra-virgin olive oil
- sea salt and fresh ground black pepper to taste
- 2 T chopped fresh rosemary or flat leaf parsley leaves
Preparation
Preheat oven to 400° F.
Place the potatoes in a large pot of cold, salted water and bring the water to a boil over high heat. Reduce the heat and cook the potatoes at a low boil for 15 to 20 minutes, until they have softened but are still slightly undercooked. They should feel slightly firm, not mushy, when pierced with the tip of a sharp knife. Drain the potatoes and allow them to cool slightly.
Pour 1/4 cup of the olive oil on a large baking sheet with sides and place the potatoes on the baking sheet. When the potatoes are cool enough to touch, smash them flat with the heel of your hand. Drizzle with 2 tablespoons of the remaining olive oil, sprinkle with salt, pepper, and half the rosemary, and toss to coat. Bake the potatoes for 15 minutes, until the undersides are golden brown and crispy.
Remove the pan from the oven, flip the potatoes with a spatula, drizzle with the remaining 2 tablespoons olive oil and return them to the oven for another 15 minutes, until they are crisp on both sides. Sprinkle with the remaining rosemary and additional salt and pepper to taste and serve immediately.
