Roasted Smashed Potatoes

Roasted Smashed Potatoes

Ingredients

• ‘Leftover’ Potatoes, baked or boiled with skins on 
• Olive Oil, about 1Tbs for each potato  if using large potatoes
• Salt (Sea Salt is nice) 
• Pepper

Preparation

       1.       Preheat your oven to 450°F (230°C).

       2.      Place the cooked potatoes on a lightly oiled rimmed baking sheet. Using a potato masher or a small flat plate, push down on each potato until the potato smashes and spreads out to about twice its original size. If a few pieces get loose just push them back into the rest of the potato.

      3.      Brush or drizzle each potato with 1 tablespoon (15 mL) of oil, then season with salt and pepper. Bake until the exposed potato flesh turns golden and crisp, about 30 to 40 minutes.

Variations

       1.       If you don’t have any leftover potatoes, simply bake a few until tender in a 400°F (200°C) oven. Alternatively, steam, boil or microwave them. For any freshly cooked potato, it’s best if you cool it first. A cool potato doesn’t crumble as much when it’s smashed; it tends to stay together in one big smashed piece.

       2.      Along with the salt and pepper, try sprinkling whole fennel seeds, garlic powder, onion powder, chili powder, rosemary, thyme, oregano, or any favorite herb or spice over the potatoes.

       3.      If you have bacon for breakfast, save and freeze the bacon fat. It can be melted and used instead of oil to make bacon-y delicious roasted potatoes.