These little bad boys take a while to bake, but let me tell you they are well worth the time put in. I loved the crispy texture on the potatoes and we even sprinkled on some fresh rosemary. The nice part is we didn’t really follow the ingredient amounts, I just bought enough red potatoes for the two of us to have for dinner, so it’s easily adjustable.
Crispy Smashed Potatoes
(Adapted from Rachel Schultz)
Serves 3-4
3 pounds red potatoes
1/4 cup olive oil
1 teaspoon thyme
Salt & pepper
Preheat oven to 500 degrees.
Place whole potatoes on a rimmed baking sheet. Pour 3/4 cup water into pan and cover with aluminum foil. Bake for 30 minutes.
Allow potatoes to cool for 10 minutes. Coat with half of olive oil. Smash potatoes with bottom of a drinking glass (or your tool of choice.)
Drizzle with remaining olive oil. Season with thyme and salt & pepper.
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