Smashed Roasted Potatoes

  • 1 1/2 pounds Yukon gold potatoes, boiled
  • 4 tablespoons olive oil
  • Kosher salt
  • Freshly cracked pepper

  1. Add potatoes to a large pot and cover with water; bring to a boil. Cook 30 minutes or until potatoes are tender and can be easily pierced with a knife.
  2. Drain potatoes and place on a baking sheet. Using the palm of your hand or the bottom of a cup, lightly press each potato so they flatten and crack open (be careful not to push too hard or they may fall apart).
  3. Meanwhile, preheat the oven to 425-F.
  4. Liberally brush the potatoes with oil or butter. Carefully flip and brush the other side. Season with salt and pepper.
  5. Bake the potatoes for 25 minutes, carefully flipping halfway through cooking time.
  6. Top with chopped chives or parsley.

Rating: 5 out of 5.

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