Smashed Roasted PotatoesEric Wolfinger
These potatoes are typically roasted in a blazing wood-fired oven, but you can still get crispy, craggy edges in a home oven.
Recipe information
Yield
Serves 6-8
Ingredients
2 pounds medium Yukon Gold or red-skinned potatoes (about 6 ounces each)
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
Preparation
Step 1
Preheat oven to 350°. Wrap each potato in foil. Place on a rimmed baking sheet. Bake until tender, 45-60 minutes. Let cool slightly.
Step 2
Unwrap potatoes and arrange on same baking sheet. Set another rimmed baking sheet over potatoes, rimmed side up, and press gently to smash potatoes without breaking them apart. Season with salt and pepper; drizzle with half of the oil. Carefully turn potatoes to coat.
Step 3
Preheat oven to 500°. Roast potatoes for 15 minutes. Drizzle with remaining oil, turn to coat, and continue roasting until crispy and golden brown, 25-30 minutes.
Recipe notes
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