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Smashed Potatoes
Smashed Potatoes
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Prep Time:
5 minutes
Cook Time:
45 minutes
Total Time:
50 minutes
Quick and flavorful smashed potatoes with crispy edges and creamy centers ready in under an hour.
Ingredients:
  • 2 pounds small red or yellow ‘creamer’ or baby potatoes, rinsed or scrubbed if dirty
  • 1 tablespoon kosher salt
  • 4 to 6 tablespoons olive oil
  • Freshly ground black pepper, to taste
  • Flaky sea salt or table salt, for sprinkling
Instructions:
  • To pre-cook the potatoes, place them in a large saucepan, cover with cold water by 1 inch, and bring to a boil. Add salt, reduce heat to simmer, and cook uncovered for 15-25 minutes until easily pierced with a knife; timing varies by potato size, so begin checking at 15 minutes.
  • Preheat the oven to 425ºF with 2 rimmed baking sheets inside.
  • After draining, let the potatoes cool and dry on a dish towel-lined baking sheet for 5 to 10 minutes.
  • Flatten the potatoes: Once the potatoes have cooled slightly, place each one on a cutting board or plate and gently press down using the heel of your hand or the bottom of a dry 1-cup measuring cup. Aim to flatten them to about 1/4-inch thickness while keeping them intact.
  • Prepare the potatoes: Take the hot baking sheets out of the oven, drizzle 1 tablespoon of oil on each, and tilt the pans to spread the oil evenly. Place the potatoes on the sheets, ensuring they are not touching. Brush with extra oil using a basting brush, sprinkle with flaky salt, and bake for 20 to 25 minutes until golden and crispy. Add black pepper, serve hot, and enjoy! If you enjoyed the recipe, kindly rate us and leave a comment!

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