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Crispy Potatoes from Fine Cooking

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Joined: Dec 14, 2005

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Posted to Thread #5952 at 10:48 am on Mar 4, 2007

Choose tiny potatoes. I used a 3 different kinds, including 1 blue just for interest. For 4 people you would want at least 15 depending on what other sides you are serving.

Boil the potatoes in a single layer with at least an inch of water covering them. Add 2 tsps of salt. Bring to a boil, then simmer until easily pierced with a knife. Drain the potatoes well and give them a chance to dry for a few minutes.

When the potatoes are cooked put them on a cookie sheet lined with greased parchment paper leaving lots of room to spare between each potato. Using a spatula press down on each potato to flatten it to one half inch. Repeat with all the potatoes. Don't worry if some break just move the pieces closer to the edge of its potato. (It's much easier to smash the potatoes while they are still hot.)

Cool the potatoes completely at room temperature. Then cover with plastic wrap and refrigerate if making ahead. Otherwise, continue with the recipe. This recipe can be done a day ahead to this point.

Remove the pan of potatoes from the refrigerator. Heat oven to 450 F. Sprinkle the potatoes with salt and drizzle with olive oil. Roast the potatoes until they're crispy and deep brown around the edges, about 30 minutes. Serve hot.


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