I love how versatile potatoes are. They can be roasted, boiled, mashed, fried, whipped, etc and always taste incredible. I recently have been into baby red potatoes, aka creamers. They are small, young potatoes that are a great size for roasting or throwing into dishes because they cook quickly. This way of preparing them is a mix of boiling them and roasting them. They end up soft in the middle with crispy edges. I like them with salt and pepper, but you can add whatever seasonings you want to mix it up. They take a little while to prepare, but most of it is hands off time so you can prepare the rest of the meal while they cook.
Smashed Roasted Potatoes
- 1 lb baby red potatoes, scrubbed well
- olive oil
- salt and pepper
- In a pot, add your potatoes and cover with water. Add salt.
- Bring to a boil over medium-high heat. Turn down the heat so the potatoes are at a simmer and cook until the potatoes can easily be pierced with a fork.
- Drain your potatoes and pat dry. Preheat your oven to 450 degrees F.
- Toss your potatoes in a couple of tablespoons of olive oil or enough that they are well coated.
- Line a baking sheet with parchment paper. Place your potatoes onto the sheet and smash lightly with a potato smasher. You want them to split open, but not break completely apart. If they do break apart, just gather them back together.
- Brush your potatoes with a little bit more olive oil, then sprinkle with salt and pepper.
- Roast for 20-25 minutes or until they are browned, but not burnt. [Mine aren’t that browned, but I was impatient and wanted to eat]