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These little bad boys take a while to bake, but let me tell you they are well worth the time put in. I loved the crispy texture on the potatoes and we even sprinkled on some fresh rosemary. The nice part is we didn’t really follow the ingredient amounts, I just bought enough red potatoes for the two of us to have for dinner, so it’s easily adjustable.

Crispy Smashed Potatoes

(Adapted from Rachel Schultz)

Serves 3-4

 

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3 pounds red potatoes

1/4 cup olive oil

1 teaspoon thyme

Salt & pepper

 

Preheat oven to 500 degrees.

 

Place whole potatoes on a rimmed baking sheet. Pour 3/4 cup water into pan and cover with aluminum foil. Bake for 30 minutes.

 

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Allow potatoes to cool for 10 minutes. Coat with half of olive oil. Smash potatoes with bottom of a drinking glass (or your tool of choice.)

 

Drizzle with remaining olive oil. Season with thyme and salt & pepper.

 

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Bake 40 more minutes.

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