>> Saturday, September 13, 2008
I got this recipe from my friend Tish who I believe got it from an issue of Fine Cooking Magazine.
Roasted Smashed Potatoes
1 1/2 - 2 lbs baby potatoes (skin on)
freshly ground pepper
Preheat oven to 450 degrees
Bring a large pot of salted water to a boil. Cook whole potatoes until fork tender. Drain potatoes and lay out to dry on a clean dish towel. Line a rimmed baking sheet (you might need more than one) with parchment paper or non-stick foil. Using a second clean dish towel press down on each potato to flatten to about 1/2'' and fan out a bit by pressing and twisting at the same time. Put potatoes in a single layer on baking sheet and drizzle with a good amount of olive oil and sprinkle with kosher salt and freshly ground pepper. Roast in oven for 30-45 minute, flipping potatoes over about halfway through (I usually wait for them to start to brown on one side and then I flip them over). You will know they are done when they are brown and crispy.
This recipe feeds one, or I mean two, actually it should feed four, but it never has in my household.