Nestled in an awkward corner in our kitchen next to the fridge is a colorful striped bowl where I stash fruits and veggies.
During the cold weather months, there is always an overflow of squash and potatoes.
With our household in spring-cleaning mode, I have been trying to use up what’s left of the root vegetables I have been hoarding since winter.
It’s time for them to go, and it has been for a while.
I’ve taken advantage of how long they last. Some of them are starting to wrinkle showing all signs they are well past their prime.
Determined not to throw away a couple pounds of Yukon Golds, I made smashed roasted potatoes that obscured their imperfections.
I spent time cutting out the sprouts that had appeared on these somewhat old potatoes, which is typically not a required step.
How To Make Smashed Roasted Potatoes
Next I boiled the pockmarked spuds until they were tender enough to be pierced easily with a paring knife.
I transferred the warm potatoes to sheet pans leaving plenty of space between each one.
To hide their less than pristine appearance, I squashed them down flat with a potato masher. The skin of the potatoes split in multiple places revealing their fluffy insides.
They had the most charmingly ragged and rustic edges. I then drizzled them with plenty of olive oil.
With the oven at 425 degrees F, I roasted the potatoes until they turned a deeper shade of brown with very crispy edges.
The flesh of the smashed roasted potatoes went from fluffy to rich and creamy. Each bite was different than the next.
I finished them off with flaky sea salt, black pepper and minced chives.Print
Smashed Roasted Potatoes
- Prep Time: 25-30 minutes
- Cook Time: 35-40 minutes
- Total Time: 60-70 minutes
- Yield: Serves 4 1x
2 pounds small Yukon Gold or other yellow potatoes
1 tablespoon + 1 teaspoon kosher salt
2 tablespoons olive oil
1/2 teaspoon black pepper
Flaky sea salt for serving
2 tablespoons minced chives
Preheat the oven to 425 degrees F.
Place the potatoes and 1 tablespoon kosher salt in a large saucepan. Fill with water covering the potatoes by 1 inch. Bring to a boil, reduce to a simmer and cook the potatoes until they are tender and can be easily pierced with a knife, about 25-30 minutes.
Drizzle 1 tablespoon olive oil on a sheet pan and place the potatoes about 2 inches apart. Use a potato masher or the bottom of a glass to smash them down. Then drizzle the potatoes with the remaining olive oil and sprinkle with the remaining kosher salt and pepper.
Roast the potatoes for 35-40 minutes until they are golden brown and the edges are crispy. Garnish with flaky sea salt and chives before serving.