|I've taken to making these instead of fries.|
This recipe is so easy and so yummy! Faster, easier and crispier! No measuring, peeling or slicing! Healthier than deep frying!
Choose small new potatoes - the bag will say size B. Make the "ok" sign with your finger and thumb - about that size. I like to pick out my own potatoes from the bulk bins. Yukon Gold or white skinned potatoes give a fluffy interior like french fries. I imagine red potatoes would also be good, but their waxy texture would mean the end potato will be heavier.
Scrub and cover with cool water, and boil until tender, about 20 minutes. Starting potatoes in cool water results in a tender potato. Starting them in boiling water would seem to make sense, but the hot water will cause the starch on the outer part of the potato to solidify, preventing the interior from becoming tender.
While they boil, preheat your oven 425F, line a jellyroll pan (cookie sheet with sides) with foil and oil it. Drain the potatoes, put them back into the hot pot and let the extra moisture steam away. Shake the pan once or twice. When they have stopped steaming, put them onto the jellyroll pan. Dry potatoes will be crispier.
Take a pancake turner and gently press down until the skins split and the potatoes are smashed. Do it gently or they will fly across the room. I tell you this, because it happened to me. I rinsed it off, dried it, and continued. Please don't say "Ewww" - remember, they grow in dirt.
Drizzle with EVOO, sprinkle with kosher salt and freshly ground black pepper. Pop them into the hot oven.
Let roast 15 minutes. In the photo above, I thought it would be awesome to add some fresh garlic. It kinda burned, so I would hold off on the garlic until the second roast.
When the first 15 minutes are up, flip them with a pancake turner and if you are daring, top each with a bit of fresh garlic. Drizzle again with EVOO, sprinkle with kosher salt and fresh pepper. Then back into the oven for 15 minutes.
So very ugly, and so very delicious!