Roasted Smashed Potatoes
Matthew Card published this recipe on americastestkitchen.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by sharkamonkey on SeeMeCook
These potatoes feature a creamy, mashed-potato-like interior with a crackly-crisp exterior achieved by par-steaming and then roasting at high heat.
- Time
- 85 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 175 g
- 80 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 1.17 kg before cooking, which is about 235 g per serving.
Steps
Adjust oven racks to the top and bottom positions and heat oven to 500°F (260 °C) (260°C (500 °F)).
Arrange the scrubbed potatoes on a rimmed baking sheet.
Pour 3/4 cup water into the baking sheet and wrap the sheet tightly with aluminum foil.
Place the baking sheet on the bottom rack and cook until a paring knife or skewer slips in and out of the potatoes easily, about 25 to 30 minutes. You can poke through the foil to test for doneness.
Remove the foil and let the potatoes cool for 10 minutes.
If any water remains on the baking sheet, blot it dry with a paper towel.
Drizzle 3 tablespoons of olive oil over the potatoes and roll them to coat thoroughly.
Space the potatoes evenly on the baking sheet.
Place a second baking sheet on top of the potatoes and press down firmly to flatten them until they are 1/3 to 1/2 inch thick. Alternatively, a potato masher can be used to smash them individually.
Sprinkle the potatoes with the chopped thyme leaves and season generously with salt and pepper.
Drizzle the remaining 3 tablespoons of olive oil evenly over the smashed potatoes.
Roast the potatoes on the top rack for 15 minutes.
Transfer the baking sheet to the bottom rack and continue to roast until the potatoes are well browned and crisp, 20 to 30 minutes longer.
Serve immediately, as they may toughen if left on the baking sheet too long.
Notes
Use potatoes between 1.5 and 2 inches in diameter; larger potatoes will not cook or smash correctly. It is vital to cook the potatoes thoroughly during the steaming phase so they smash without crumbling. Remove them from the oven promptly once browned to prevent them from becoming tough.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 270
- Protein
- 4 g
- Carbs
- 29 g
- Fat
- 16 g
- Fiber
- 3 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
