Smashed and Roasted Potatoes

We got this recipe from a post on Roots and Grubs, but the original recipe comes from the January edition of Fine Living Magazine. If you haven't checked out Roots and Grubs yet, run, don't walk there. Matthew is entertaining and the recipes he posts always sound great.

Anyway, onto the recipe. Basically, boil some small potatoes. You can use new potatoes, but we bought 50 pounds of potatoes from the farmer's market back in December and have been grabbing a handfull or two every few days.

Once the potatoes are mostly cooked (they should be fork tender, but not so tender that they fall apart), remove them from the water and let them cool slightly. If you can, let them cool a couple of hours. Drizzle some olive oil onti a cookie sheet. Place each potato on the sheet and with the heel of your hand, smash each potato on the cookie sheet.

When you're ready to cook them, preheat the oven to 450. Drizzle the potatoes with olive oil (don't skimp) and sprinkle some kosher salt on them. Roast them for 30-45 minutes until they turn this reddish color.

Enjoy!

Notes: The actual recipe said you should cool the potatoes thoroughly. They even suggested you boil the potatoes up to 8 hours ahead. We don't usually have time for that. But, we found that boiling them, smashing them, and roasting them all within the same hour didn't produce quite as crunchy results.

These potatoes are also great cold.