Crispy Smashed Potatoes
@thatdudecancook shares a simple trick for the crispiest roasted potatoes. By boiling, smashing, and then roasting baby potatoes, you get a perfectly fluffy inside and a super crunchy, golden-brown exterior.
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@thatdudecancook shares a simple trick for the crispiest roasted potatoes. By boiling, smashing, and then roasting baby potatoes, you get a perfectly fluffy inside and a super crunchy, golden-brown exterior.
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In a pot of boiling water, cook the baby potatoes until they are just fork-tender.
Drain the potatoes and transfer them to a mixing bowl.
Drizzle with about 2 tablespoons of olive oil and season with rosemary salt and black pepper. Toss to coat.
Coat a sheet pan with the remaining 1 tablespoon of olive oil. Arrange the seasoned potatoes on the pan, leaving space between them.
Using a potato masher or the bottom of a heavy glass, gently smash each potato until it's flattened.
Roast in a preheated oven at 400°F (200°C) for 20 minutes.
Remove the pan from the oven and carefully flip each potato.
Drizzle the potatoes with melted butter and scatter the smashed garlic cloves around the pan.
Return to the oven and roast for another 20 minutes, or until super golden brown and crispy.
Remove from the oven, sprinkle with flaky sea salt, and serve immediately.
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