This recipe is adapted from this month’s issue of Cooks Illustrated. They call for roasting the potatoes at 500ºF. They must (a.) have a powerful exhaust system and (b.) have a very clean oven. Two things I do not have. Any thing much above 425ºF and I have to take the batteries out of our smoke detector.
When these potatoes are done correctly, the insides taste like creamy mash potatoes and the outside like crispy fries. What’s better than that?
-1 1/2 –2 inch-sized potatoes (medium to low starch). Three potatoes per person should do it, though I could easily eat five.
-Sea salt and pepper
- Add well-washed, unpeeled potatoes in a single layer to a pot with a lid. Barely cover them with salted water. The water shouldn’t be higher than largest potato. You want to steam them more than boil them.
- Bring the water to boil, cover and continue to cook over medium-high to high heat for 10-15 minutes. Check it occasionally to make sure all of the water hasn’t evaporated.
- Heat oven to 400ºF.
- Drain and let cool slightly, they smash better when cooled.
- Transfer potatoes to a baking sheet. Roll potatoes in a couple tablespoons of olive oil to coat.
- Use a potato masher to squash each potato flat.
- Drizzle each smashed potato with olive oil then sprinkle with salt and pepper.
- Bake the potatoes for 25-30 minutes until crisp and golden. During the last ten minutes of cooking, I like to add a little butter to each potato. I use grass-fed butter, which is full of all kinds of good nutrients like omega 3 and CLAs (conjugated linoleic acid), so I don’t feel a smidgen of guilt in doing so!