Sometimes I just want to change up dinner and try something new. I don’t know if I’m late to the party, but these potatoes are the bomb. They might be so 2014 because I think I saw these all over the Web last year. Recently, I was at the farmers market thinking that I just keep walking by Weiser Family Farms‘ lovely little potatoes week after week. I hadn’t bought them in a while because I didn’t feel inspired. Then it just hit me: I must buy these potatoes and smash them. And so I did. Revelatory. This is such a simple yet satisfying recipe. What took me so long? Don’t wait like I did.
After loving these smashed potatoes during weekday dinners, I decided to add them to the Passover seder dinner table. I knew my family would love them, but I hoped they wouldn’t complain that our beloved Potato Latke Muffins were missing from the table. After all, potato latke muffins have been a Passover family favorite for decades.
So here it was moments before Passover dinner was served at my house, and everyone was hanging out in the kitchen hovering. Why does everyone end up packed into the kitchen during a party? My brother-in-law spotted the smashed potatoes parked on the stovetop waiting to go into the broiler. “Wow, what are those?”, he exclaimed. “They look amazing!” Everyone rushed the stove to see what he was talking about. Then a cacophony of commentary came from the others: “Oh, those are so cute.” “I just want to grab one.” “How’d you make those?” “Did dad run those over with his car?” My family went nuts for these cute, delicious potatoes, and that was before they even tasted them. Once served, the potatoes were a big hit. Some people even had three helpings. So remember, you can never make too many of these potatoes.
|Crispy Smashed Potatoes|| |
- 20 mini potatoes (I used Russian Banana fingerling potatoes, each about 2-1/2 inches long with a small diameter.)
- Scant ½ teaspoon kosher salt, divided (or more to taste)
- 2 teaspoons olive oil
- Chopped parsley for garnish
- Preheat oven to 375 degrees F. Put one oven rack on the second level from the top and another rack just below the middle. Wash and dry small potatoes, and poke them once with a fork so they don't explode in the oven. Place potatoes on a rimmed baking sheet ( Do not use parchment-- it burns). Bake on the lower rack for 30-45 minutes or until soft. About halfway through cooking, give the pan a few brisk shakes so that the potatoes rotate around.The total time depends on the size of your potatoes and the particulars of your oven.
- Let potatoes sit a few minutes until they are cool enough to handle. Move the potatoes to a large cutting board. Smash each potato with a flat object like a sturdy glass bottom or metal pastry scraper. Potatoes should be about ¼ inch thick. Optional: just prior to smashing, score (make a shallow slight cut) on the top of the potato lengthwise for more even smashing.
- Lightly brush oil on the baking sheet. Place the potatoes back on the baking sheet. Sprinkle potatoes with half the salt and brush (or drizzle) the potato tops with olive oil until lightly coated.
- Place potatoes on the higher rack under the broiler for about 4-1/2 to 6 minutes or until the tops are crispy and dark golden brown. Watch carefully because, you know, food burns quickly under the broiler. Remove from the oven. Sprinkle with remaining salt to taste and chopped parsley. Serve immediately.
Variations: it's also fun to add dried herbs, garlic, pepper, or parmesan cheese to these potatoes right before you broil them.
Let me know in the comments if you try these. I want to hear if your family goes nuts too.