My grandmother always told me that I should eat the skin of my potato because that’s where most of the nutrients were. I don’t know where she got this information pre-Wikipedia, but it’s not quite right. It would have been more accurate to tell me that ounce for ounce, the skin was the most nutritious part of the potato.
It was also good to learn that potatoes are rich in Vitamin C and potassium. So even if my grandmother was a little overzealous in her appreciation of the skins, potatoes are a good thing to eat, peeled or not.
These potatoes are a way to get the skins eaten, and are especially these days, when potatoes are new and the skins are thin. When the potatoes are sorta fried in the oven, they produce a crispy skin, some crunchy edges and a soft meaty middle. And they taste like Kettle-cooked potato chips. There’s no losing with this recipe!
Get a bunch of new potatoes.
Par-boil them, then place them on a baking sheet.
Lean on them with the bottom of a glass until they’re flattened.
Drizzle them with olive oil. Turn them over so both sides are oiled.
Sprinkle the potatoes with salt.
Serve Crispy Smashed Roasted Potatoes.
Crispy Smashed Roasted Potatoes
With a simple ingredient list and a mostly make-ahead technique, these delicious potatoes are perfect for parties. Of course, you don’t have to have a party to make these. They’re just as good served with Sunday dinner as a side dish with roast chicken or meatloaf. And garnished with a bit of sour cream and chives, they make a nice starter.
12 to 15 baby red or yellow potatoes (about 1-1/2 oz. each; 1-1/2 to 2 inches in diameter)
2-3/4 tsp. kosher salt
1/2 cup extra-virgin olive oil
Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 to 35 minutes.
While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.
Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.
Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450°F. Alternatively, if you have a convection function, turn it on and set the temperature at 400°F. Sprinkle the potatoes with about 3/4 tsp. salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 minutes if using a convection oven, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs halfway through cooking. Serve hot.
Make Ahead Tips
Do the busy work—boiling and flattening the potatoes—up to 8 hours ahead. Let potatoes cool completely, and store them on the pan, lightly covered, in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.