Crack Potatoes

My friend Alex dubbed this crispy smashed roasted potatoes recipe from Fine Cooking “Crack Potatoes” the first time that I made them for her because, yes, they are totally addicting. However unlike crack (which ruins your teeth, your skin and your life), potatoes are really good for you. They are:

• fat, sodium and cholesterol free
• low in calories (110 per serving)
• high in Vitamin C
• a good source of both Vitamin B6 & iron
• contain 2 grams of fiber
• chock full of potassium

In fact, potatoes contain more potassium than a banana. Which is important because potassium helps to keep your blood pressure normal by regulating the fluids and mineral balance in your cells (if you didn’t already, you can read more about the importance of staying hydrated here).

Oh, and best of all, potatoes are delicious. Especially these potatoes. They take a bit of prep (most of which can be done ahead of time), but are easy to make and truly worth the effort.  Your family will thank you. Your friends will rave about your cooking prowess. And you will feel like a rock start. I promise. And if there happen to be any leftovers (rare, but it does happen), these babies are awesome the next morning reheated with an egg on top….

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Crack Potatoes

Course Side Dish

Cuisine American

Servings 4 people

Ingredients

• 12-15 baby red or yellow potatoes
• kosher salt
• 1/2 cup olive oil

Instructions

• Place the potatoes in one layer, if possible, in a large sauce pain and cover with at least 1" of water. Add 2t of kosher salt. Bring the water to a boil over high heat, reduce to a simmer and cook until potatoes are tender. About 30-35 minutes.
• While the potatoes are cooking, stack two dish towels on a counter or cutting board and fold a third dish towel into quarters.
• When the potatoes are tender enough to be pierced by a wooden skewer or fork, drain them in a colander and then place them on the dishtowels with about 1" in between.
• Take your folded dish towel and press down on each potato with the palm of your hand, flattening them until they are about 1/2" thick. Don't worry if some crumble or fall apart.
• Cover a large, rimmed baking sheet with foil and top with parchment paper. Transfer the flattened potatoes to the baking sheet and let them cool completely. **
• Heat the oven to 450º. Pour the olive oil over the potatoes, using a spatula to lift up the edges so that the oil covers all sides of the potato. Sprinkle generously with salt. Roast until crispy and deep brown around the edges. About 30-40 minutes. Serve immediately.

Notes

** You can make up to this point ahead of time. Once potatoes are cool, cover the baking sheet with foil or plastic wrap and place in the fridge. When you are ready to cook them, simply bring them back to room temperature before continuing with the recipe.