Crispy Smashed Potatoes with Garlic and Herbs
Serves 630 mins prep40 mins cook
The best way to make AMAZING crisp, crusty smashed potatoes without deep-frying.The whole roasted garlic cloves are a delicious bonus! Squeeze the soft, roasted cloves and toss with the potatoes before serving.
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What you need
Instructions
1 Heat the oven to 450(230C) degrees. 2 Slice the potatoes in half. If some of the potatoes are smaller than 1 1/2 inches, keep them whole. 3 Bring 3-4 quarts water to a boil in a large pot and season with 2 tablespoons salt. Add the potatoes and cook exactly 10 minutes. The potatoes will be slightly firm. Drain well. 4 Pour the oil on a large rimmed baking sheet. Add the potatoes and toss with the garlic, herbs and 1/2 teaspoon salt. Arrange the potatoes cut side down, then use the base of a small heavy skillet or smooth end of a meat mallet to squish the potatoes —they don't have to be completely flat. 5 Roast 35 minutes, until the potatoes are golden and crisp. Use a spatula to scrape and flip them over. Roast 5 more minutes. 6 Remove from the oven and immediately sprinkle with the Parmesan and parsley. Serve hot.View original recipe