These crispy roasted potatoes are sort of a cross between hash browns and baked potatoes. Easy to whip up and very versatile too with lots of options for toppings either before and after they come out of the oven. Try smashing different types of potatoes and enjoy the different, tasty results. The fingerlings I used for this post are waxy potatoes and hold their shape better, ending up thicker and more tender. Russet style potatoes are the classic ones for roasting and will be deliciously crispy without any burnt edges.
- olive oil
- additional suggested toppings: garlic (minced or dried), oregano, thyme, rosemary, parmesan, zatar, chopped onions, ground pepper, paprika, cumin
1) Chop potatoes into 2-3 inch segments and boil until tender but not quite cooked through. The total time will depend on the type of potato used and thickness of the segments, but typically 10-15 minutes.
2) Strain potatoes into a colander and leave until cool enough to handle. You can also refrigerate for up to two days and then smash and roast later.
3) Line a cookie sheet or shallow roasting pan with parchment paper. With the heel of your hand lightly press down on potato segments until resulting smashed potato is about 1/2 inch thick, or the thickness of a fat hash brown.
4) Drizzle with olive oil and rub oil over each potato to ensure an even coating. Sprinkle salt and whatever additional toppings you want (see ingredient list for suggestions).
5) Roast at 425F (ideally on convection setting if your oven has it) until golden on top and brown around the edges, about 20-30 minutes.
6) Serve immediately. Delicious whether eaten plain or with a variety of toppings. Try sour cream, crème fraiche, salsa, avocado, smoked salmon, roast chicken or just a few drops of hot sauce. For a fresh garden topping finely chop the parsley in this week's box and sprinkle it on liberally.