Looking for a 'crispy on the outside, creamy on the inside' potato dish. This is it. Recently popularized on the internet, these potatoes are simple to make. They may not look beautiful but they certainly taste beautiful. Not to be confused with 'mashed' potatoes these 'smashed' potatoes are literally crushed after being partially cooked, then returned to the oven where the skins crisp and the interiors turn to a smooth, creamy texture.
This recipe is designed to work with potatoes 1 1/2 to 2 inches in diameter. If you have some larger potatoes, cut them in half so they are similar in size to the other whole potatoes and cook them with the cut sides down. Today I'm using Yukon Gold potatoes, but Red Bliss also work quite well. Both will come out with very creamy interiors and crisp skins. You can make a large batch or small one. Just try to leave at least 1 1/2 inches around each potato so it has room to spread when crushed.
Ingredients
Food release spray
Small (1/1/2- 2 inches) Red Bliss or Yukon Gold potatoes, scrubbed
Extra-virgin olive oil
Thyme leaves, fresh or dried
Course salt and freshly ground black pepper
Instructions
Adjust two oven racks to top and bottom positions and heat oven to 500F degrees. Line a standard rimmed baking sheet with aluminum foil and spray with food release. Cut a second sheet of foil large enough to cover and seal the tray. Set aside.
Arrange potatoes on lined baking sheet. If you've cut any potatoes in half, place them cut side down. Pour 3/4 cup water into baking sheet, and wrap tightly with the second sheet of aluminum foil.
Bake on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), about 30 minutes. Remove from oven, uncover and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
Drizzle olive oil over potatoes and roll to coat using tongs (as they will still be hot). Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick.
Sprinkle with thyme leaves and season generously with course salt and pepper; drizzle evenly with a little more oil. Roast potatoes on top rack 10-15. Transfer potatoes to bottom rack and continue to roast until well browned and crispy, 20 to 30 minutes longer. Serve immediately.
This recipe is designed to work with potatoes 1 1/2 to 2 inches in diameter. If you have some larger potatoes, cut them in half so they are similar in size to the other whole potatoes and cook them with the cut sides down. Today I'm using Yukon Gold potatoes, but Red Bliss also work quite well. Both will come out with very creamy interiors and crisp skins. You can make a large batch or small one. Just try to leave at least 1 1/2 inches around each potato so it has room to spread when crushed.
Ingredients
Food release spray
Small (1/1/2- 2 inches) Red Bliss or Yukon Gold potatoes, scrubbed
Extra-virgin olive oil
Thyme leaves, fresh or dried
Course salt and freshly ground black pepper
Instructions
Adjust two oven racks to top and bottom positions and heat oven to 500F degrees. Line a standard rimmed baking sheet with aluminum foil and spray with food release. Cut a second sheet of foil large enough to cover and seal the tray. Set aside.
Arrange potatoes on lined baking sheet. If you've cut any potatoes in half, place them cut side down. Pour 3/4 cup water into baking sheet, and wrap tightly with the second sheet of aluminum foil.
Bake on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), about 30 minutes. Remove from oven, uncover and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
Drizzle olive oil over potatoes and roll to coat using tongs (as they will still be hot). Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick.
Sprinkle with thyme leaves and season generously with course salt and pepper; drizzle evenly with a little more oil. Roast potatoes on top rack 10-15. Transfer potatoes to bottom rack and continue to roast until well browned and crispy, 20 to 30 minutes longer. Serve immediately.
Comments
Post a Comment