Crispy Smashed Red Potatoes
- 6 medium sized red potatoes
- olive oil for roasting
- salt and pepper
- begin by adding the potatoes to a large pot and cover with water, add a pinch or two of salt
- bring to a boil and reduce to simmer, cook for about 30 minutes or until potatoes are easily pricked with a fork
- remove from pot and allow to cool completely on a towel or in a colander before continuing
- preheat oven to 450 degrees and line a baking sheet with parchment paper
- once cooled to room temperature, gently smash each potato with your hand until it is about 1 inch thick (it’s okay if it breaks, still going to be delicious!)
- transfer smashed potatoes to a parchment lined baking sheet, coat each side generously with oil, sprinkle salt and pepper and roast for about 30 minutes
- remove from oven and allow to cool briefly before serving with sauce and veggies