Roasted Smashed Potatoes
Ingredients9 h 30 m servings 138
- Place potatoes into a 5-quart stockpot and cover with 3 quarts of cold water. Add kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until potatoes are just tender, 15 to 20 minutes. Remove from heat and drain well. Let potatoes cool just until they're safe to handle.
- Transfer potatoes onto a sheet pan and continue cooling to room temperature. Make 4 or 5 shallow cuts down the sides of each potato, about every inch or so, to ensure the skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best.
- Combine butter, sliced garlic, rosemary, and thyme in a small pan over medium heat. Cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat.
- Preheat the oven to 450 degrees F (232 degrees C). Line 2 metal baking sheets with silicone baking mats (such as Silpat(R)) and generously brush on some of the infused melted butter.
- Remove potatoes from the fridge and gently smash each between two pieces of plastic using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt, pepper, and cayenne on both sides, being careful not to break potatoes up into small pieces. Transfer onto a sheet pan, being careful not to overlap potatoes. Very generously drizzle and brush most of the melted butter on top.
- Bake potatoes in the preheated oven until well browned and crunchy around the edges, 35 to 45 minutes.
- Meanwhile, place the pan with the remaining garlic and herb butter back over medium-low heat. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve.
- Carefully transfer potatoes onto a serving platter and scatter over the golden brown slices of garlic. Crumble the toasted herbs on top if desired. Serve immediately.
Per Serving: 138 calories; 6 19.9 2.6 15 17 Full nutrition
ReviewsRead all reviews 5
I've made this several times (even prior to Chef John posting it). This is one of my "go-to" recipes. Here are the two simple KEYS to this recipe turning out well: 1) DO NOT overcook you...
Smashing the potatoes was so much fun, that it's easy to get all the kids to help and keep distracted. I recommend adding sage to the butter if you have any. It was a hit for thanksgiving dinner.
My husband found this recipe on YouTube and made enough yummy noises that I decided to give it a try. I substituted a pinch of dried herbs for the fresh and cut back a bit of the salt. They were...
Turned out awesome. Followed directions and they were crispy and very flavorful.