This recipe is on regular dinner-party rotation at GFF HQ because crispy-fluffy smashed, gluten-free roasted potatoes are delicious, easy to make in bulk, and can even be made in advance and reheated just in time for dinner. What’s not to like?
Crispy Smashed Potatoes
- 8 medium Yukon gold potatoes
- Kosher salt and freshly ground pepper
- 1/3 cup olive oil
Place the potatoes and 1 tablespoon kosher salt in a large pot, cover with cold water, and bring to a boil over high heat. Cook until the potatoes are completely tender, 15 to 20 minutes. Test for doneness by piercing the potatoes with a small sharp knife. Drain in a colander and let cool and dry for 10 minutes.
Preheat the oven to 450°F. Arrange the potatoes on a rimmed baking sheet. Place another baking sheet on top of the potatoes and gently press down to smash them without breaking them apart. Drizzle the oil over the potatoes, season with salt and pepper, and carefully turn the potatoes to coat with the oil without breaking them apart. Roast for 15 minutes. Gently flip and continue roasting until crispy and golden brown, 25 to 30 minutes. Season with salt and serve.
Recipe Craig Lee