Roasted Smashed Potatoes
These potatoes are as much fun to make as they are to eat! After you boil them, you get to smash them before roasting. Although they sound a little like mashed potatoes, they really taste most like roasted potatoes, just a little more interesting.Newsletter Sign Up
Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
- Put the potatoes in the pot and cover them with cold water.
- Put the pot on the stove and turn the heat to high.
- Bring the water to a boil, then turn the heat down to medium-low and cook until the potatoes are firm but slightly tender, 20-30 minutes (depending on the size of the potatoes).
- Carefully pour the potatoes into the colander and set them aside to cool for 10 minutes.
- Turn the oven on and set the heat to 425 degrees.
- Put the potatoes on the baking sheet and, using either the heel of your hand or the bottom of a drinking glass, smash the potatoes until they are 1⁄2-1 inch thick.
- Drizzle the potatoes with the olive oil and sprinkle with the thyme and salt.
- Once the oven temperature has reached 425 degrees, carefully put the baking sheet in the oven and roast until the potatoes are crispy and brown, 30-45 minutes. Serve right away.
Leftovers? Just roast them again until they’re hot — they’ll be even crispier!
No thyme? No problem! Try 2 teaspoons dried tarragon, rosemary, basil, or marjoram.