Crispy Smashed Roasted Potatoes

Crispy Smashed Roasted Potatoes
Photo by Scott Phillips


  • ½ cup extra-virgin olive oil
  • 2-¾ tsp. kosher salt
  • 12 to 15 baby red or yellow potatoes (about 1-½ oz. each; 1-½ to 2 inches in diameter)

Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal...

View full recipe at Fine Cooking


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