School of Medicine ColumbiaRecipe Collection
Smashed Potatoes
Ingredients
- 2 pounds yellow potatoes
- 2 teaspoons Kosher salt, divided
- 2 Tablespoons extra-virgin olive oil, more for the pans
- 1 1/2 teaspoons garlic powder
- 3/4 teaspoon onion powder
- Freshly ground black pepper
- 1 Tablespoon finely chopped fresh herbs, (parsley, chives, and/or dill)
- Parmesan cheese, optional
Instructions:
- Preheat the oven to 425°F and liberally coat 2 baking sheets with olive oil.
- Place the potatoes and 1 teaspoon of the salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are soft and fork-tender, 15 to 20 minutes.
- Drain the potatoes and let them cool slightly. Place each potato onto the oiled baking sheet and use the back of a measuring cup to smash them down until they’re about ¼-inch thick. Drizzle with the olive oil, and sprinkle with the garlic powder, onion powder, remaining 1 teaspoon salt, and pepper. Roast 25 to 35 minutes, or until golden brown and crisp around the edges, rotating the pans halfway.
- Season to taste with more sea salt, or flaky sea salt, fresh herbs, and sprinkles of Parmesan, if desired.
Source: loveandlemons.com
