Crispy Smashed Potatoes
Smashed golden potatoes get crispy on the edges and fluffy inside for the perfect flavor and texture in every bite.
Ingredients
- 3 Pounds Alsum yellow potatoes
- Fresh rosemary, chopped
- Salt
- Pepper
- Olive oil, as needed
Instructions
- In a medium heavy bottom pot, cover the potatoes with cold water by an inch and add some salt. Bring the water to a boil and reduce to a simmer, cooking the potatoes until they are fork tender, about 12-15 minutes.
- Once the potatoes are tender, drain off the water completely. Put the potatoes in the fridge for 15 minutes, to make them easier to smash and to retract the starch so that they will crisp up nicely in the oven. (This step is not absolutely necessary but will yield better results).
- While the potatoes are cooling, preheat your oven to 425°F.
- On a prepared baking sheet lined with parchment paper, lay out your potatoes and lightly smash them into flat discs, about 1/2-inch thick, with a heavy-bottomed glass. Carefully arrange the potatoes on a nonstick baking sheet and drizzle them with olive oil, then season with salt, pepper, and rosemary.
- Roast the potatoes in the oven for 20-25 minutes or until they are golden brown and crispy, carefully flipping them over halfway during cooking.
- Once the potatoes are crispy, remove them from oven. Serve immediately and enjoy!