Roasted Smashed Potatoes

I love spuds boiled, mashed, or fried. This is a combination of all three methods, yielding crispy potatoes with fluffy and tender insides. I made a red pesto to go along with these, but they would pair well with any condiment you have, like ketchup.
These potatoes can be either a side dish or a base to go under a protein + vegetable for a well-rounded plate.

Roasted Smashed Potatoes Success Guide:

Don’t balk at or forget to 2 tbs of salt to potato cooking water. It should taste as salty as the ocean. Your potatoes will be properly seasoned this way, and all that salt goes down the drain.

If your oven has a convection setting, use it for extra crispiness

Meal Pairings:

Smashed Potatoes + Red Pesto
Smashed potatoes + Eggs
Smashed potatoes + roasted peppers and onions
Smashed potatoes + guacamole
Smashed potatoes + Pesto + mozzarella cheese (melted on top)
Smashed potatoes + pepper jack cheese (melted) + salsas

Ingredients

1.5 pounds baby or fingerling potatoes
2 tbs olive oil
2 tbs + 1/2 tsp table salt, separated
1 large garlic clove, peeled and smashed with the side of a knife

Step-by-step Instructions

1. Cover potatoes with water in a medium pot. Add 2 tbs salt, and bring to a boil over high heat. Boil for ~15 minutes until a knife pierces a spud with no resistance. Drain and let cool slightly
2. Preheat oven to 425 F, and position a rack in the upper third of the oven.
3. While the potatoes cook, combine 2 tbs olive oil, remaining 1/2 tsp salt, and smashed garlic clove in a small bowl. Microwave for 30 seconds, until the garlic sizzles and flavors the oil.
4. Spread the potatoes on a baking sheet. Using a jar, fork, or masher, press the potatoes to “smash” them open. If the potatoes stick to the jar, keep a fork nearby to scrape it off the bottom of the jar.
5. Brush garlic oil over smashed potatoes. Bake for 15-20 minutes until browned and crispy.

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