Thursday, July 29, 2010

Smashed Potatoes

While I love food for its yumminess and prettiness, I especially love fun food. Like dipping, which is my favourite method to eat anything. Chips, veggies, bread bits, even whole sandwiches are vastly improved if dipped in something awesome. While this recipe is not a dip, it was pretty fun to make which earns it huge brownie points in my books. Smashed potatoes are deliciously in between mashed and roasted and as already mentioned, more fun than either.

Boil mini-potatoes until just cooked.

Place on clean towel.

Using a second (clean!) towel, 'smash' (i.e. gently push down) the potato until it is about 1.5 cm thick. That's the fun part.

Transfer the potatoes to a baking sheet and let them cool completely at room temperature.

Heat the oven to 450C. Drizzle potatoes with olive oil and sprinkle with salt. Make sure some oil gets underneath the potatoes so they are completely covered.

Roast until deep golden brown around the edges, about 30-40min. Flip the potatoes once mid-way through cooking. 

I served them with prosciutto wrapped chicken and warm pea salad, recipes to come!

Happy eating!


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