Potatoes are nature’s way of saying “Don’t worry. You have me so you know everything is going to be okay.” When it comes to comfort food, there’s nothing quite like that crispy skin and velvety center.
And this recipe for Roasted Smashed New Potatoes needs virtually no embellishment to be perfectly pleasing and gobbling good.
Roasted Smashed New Potatoes
- 1 lb small new potatoes
- 2 T olive oil
- sea salt and freshly ground pepper
Preheat oven to 450F.
Boil potatoes for 10 minutes in salted water until cooked through and fork tender. Drain and dry the potatoes. Coat a shallow baking pan with 1 tablespoon of oil. Gently press on the potatoes with a fork or a masher until they are slightly flattened to 1-inch high. Brush with the second tablespoon of oil and season liberally with salt and pepper. Roast for 25 minutes until golden. Serves 3.
Final notes:
- Ian Scharf does it again! All Ian’s recipes, such as this brisket and these ribs, are excellent. But this is the first that is really simple and yet so perfect. Ian recommends these Roasted Smashed New Potatoes as a replacement for french fries.
- Read this to find out why comfort food in the form of potatoes are good for you.
- How many of these 30 potato fun facts do you know?
- Care to know how the potato changed the world?
- Don’t miss The Imitation Game. It’s movie making meets history, social injustice meets genius, entertainment meets learning.
- And now for something completely different — Here’s a photo of some birthday celebration skit props. Happy birthday to Little Lorry and Little Nancy!
Love roasted potatoes and these look delicious.
the comment section seems to be working now.
Thanks for letting me know Jovina. It’s a new year’s miracle!
Your blog makes me crave for dinner even when I read it in the morning. David will love this dish.
Thanks Sonia! Marvin loved it and my mom did too. Good for family and company.
Wonderful recipe !!
For a “greek” variation I added the juice of two lemons, 1 T of oregano ( only the Krinos brand is anywhere near real greek oregano.. easily found in Montreal ) and 1/4 cup of Olive Oil (greek of course :-)… preferably Cretan Gold ) plus a 1/4 cup of water.
Normally I do not pre-boil the potatos.. just bake them covered for 30 mins and uncovered for another 15. The lemon-water-olive-oil mix takes care of of some kind of mystical steaming in the initial phase which always guarantees soft yummy lemony centres and crisp outsides.
Jittery… your blog is a national treasure !!
D.
Thanks for the encouraging words! A national treasure! I agree of course. I like your recipe variation for lemon roasted potatoes. How many pounds of potatoes do you use for the ingredients listed?
Little Lorry and Little Nancy love the smashed potatoes!
I followed the recipe for your Roasted Smashed Potatoes. It was acceptable but not worth a repeat. Perhaps it would have been better if I had used new potatoes, however red potatoes were the only ones available at the time.
Potatoes can be fickle sometimes. I’ve had several fails with potatoes that didn’t taste like they were supposed to.