Crispy smashed potatoes


Use thin-skinned new potatoes to make crispy, smashed potatoes that you can slather with Leek Greens Pesto.  

Crispy smashed potatoes
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Crispy smashed potatoes

Recipe by Ronna WelshCourse: Sides
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

Use thin-skinned new potatoes to make crispy, smashed potatoes that you can slather with Leek Greens Pesto.

Ingredients

  • Twenty-four ounces of small potatoes (1 ½ inches wide) is about right for 4 people.

Directions

  • Place potatoes in a medium pot and cover with water. Salt generously, then cover, and bring to a quick boil. Reduce to a simmer and cook until just tender, about 10 minutes. Drain the potatoes and spill out onto a roasting pan.
  • While still hot, use the bottom of a glass or a measuring cup to smash the potatoes flat until they are about ¼-inch thick. Brush each side of the potatoes liberally with oil and season with salt. Place the tray on the bottom rack of a 425 F oven and roast until amber brown and crisp on both sides, about 40 minutes total.