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Roasted Smashed Crispy Potatoes

Pediatric Fitness

Roasted Smashed Crispy Potatoes

Ingredients
8 small (2” diameter) red potatoes (about 1¼ pounds)
¼ cup olive oil
Kosher salt to taste
Freshly ground black pepper, to taste
Paprika
  • In a large cooking pot, cook potatoes in salted water just until fork tender. Remove from pan and place on a rack to dry.
  • While potatoes are cooking, preheat oven to 475 degrees. Cover a rimmed baking pan with aluminum foil. Cover foil with parchment paper. (If you do not have parchment paper, it does work to use only the aluminum foil.) Using a pastry brush, coat parchment paper or foil with olive oil.
  • Place one of the cooked potatoes on the baking pan. Press down firmly with the palm of your hand to smash the potato. If potatoes are still hot, use a folded towel under your hand. If potatoes are more than 2 inches in diameter, cut the potatoes in half before smashing them on the baking pan. (Smash potatoes with skin side up.) Continue to smash each potato on the pan.
  • Using the pastry brush, coat each potato with olive oil. Sprinkle with coarse salt and pepper to taste. Lightly sprinkle with paprika. Bake for 25 - 35 minutes or until potatoes are very crisp.
  • Makes four to six servings.

Crispy Smashed Potatoes