3-Ingredient Smashed Potatoes

Are you ready for a super simple three-ingredient recipe that will change your potato game? Boil some water and fire up your oven. These roasted smashed potatoes are everything you've ever wanted. Crispy on the outside. Tender on the inside. And of course, just the right amount of salt. This recipe works best with baby potatoes that are cut in half, so that each and every one can have that delicious crispy potato skin, but larger potatoes that are cut in discs will work well too!

Beware: these are addictive. You may just find yourself making them all the time. And I mean ALL. THE. TIME. Because of this, you may get an inkling to change it up one night - feel free to add your favourite herbs and spices in the last 10 minutes of cooking, and take these babies to an otherworldly level.

BONUS POINTS: You can turn this into a make-ahead recipe by placing the par-boiled potatoes on a parchment-lined baking sheet and keeping them in the fridge a few hours before. They make a great side-dish to literally anything.

3-Ingredient Oven-Roasted Smashed Potatoes
recipe by allison sklar

600g (approx. 3 cups) potatoes (preferably baby red or fingerling potatoes)
1/2 cup olive oil
1 tsp sea salt

Wash and dry your potatoes. Remove eyes or funny looking spots, but don't peel.
If using baby or fingerling potatoes, cut in half.
If using "regular" potatoes, cut in 1" thick discs or wedges.
Place potatoes inside a large pot of cold water. Bring to a boil.
Boil for about 10 minutes or until potatoes are tender, easily pierced with a fork.
Line a large baking sheet with parchment paper.
Place potatoes on baking sheet. Allow to cool to room temperature.

NOTE: If you are preparing this ahead to be cooked later, cover loosely with plastic and refrigerate until ready to cook.

Preheat oven to 450F.
Using the palm of your hand or a large spoon, push gently in the middle of each potato, slightly flattening it.
Pour oil over potatoes and sprinkle with salt.
Mix around with your hands, ensuring they are relatively evenly covered.
Bake for about 30 to 45 minutes, until potatoes are crispy and golden.

Serve hot.
If fully prepared ahead, reheats very well at 400F for about 15 minutes.

1 comment:

  1. The deliciousness to simplicity ratio of this recipe greater than 10.
    Anything similar for sweet potatoes?