Stop however you’re currently preparing red potatoes; stop and do it this way. (Harsh transition.) I know I just got a little bit sassy and a lot of bit bossy there, but YOU’RE GOING TO LIKE THIS METHOD BETTER. They’ve got the crispy goodness of french fries on the outside and the soft flakey-ness of mashed potatoes on the inside. I served them up here with walnut & rosemary oven-fried chicken. They are very good and I believe this message will help america.
CRISPY SMASHED POTATOES
Serves 3-4
3 pounds red potatoes
1/4 cup olive oil
1 teaspoon thyme
Salt & pepper
Preheat oven to 500 degrees. Place whole potatoes on a rimmed baking sheet. Pour 3/4 cup water into pan and cover with aluminum foil. Bake for 30 minutes. Allow potatoes to cool for 10 minutes. Coat with half of olive oil. Smash potatoes with bottom of a drinking glass (or your tool of choice.)
Drizzle with remaining olive oil. Season with thyme and salt & pepper. Bake 40 more minutes.
- 3 pounds red potatoes
- ¼ cup olive oil
- 1 teaspoon thyme
- Salt & pepper
- Preheat oven to 500 degrees.
- Place whole potatoes on a rimmed baking sheet. Pour ¾ cup water into pan and cover with aluminum foil.
- Bake for 30 minutes.
- Allow potatoes to cool for 10 minutes. Coat with half of olive oil. Smash potatoes with bottom of a drinking glass (or your tool of choice.)
- Drizzle with remaining olive oil. Season with thyme and salt & pepper.
- Bake 40 more minutes.
Adapted from American Test Kitchen.