- Kosher salt
- 1 lb mini or baby red potatoes
- ¼ cup extra-virgin olive oil
- Freshly ground black pepper
- ½ tsp granulated garlic, optional
- 2 tsp finely chopped parsley, optional
This might be my favorite way to eat potatoes. And red potatoes, with their thin skins, deliver the most wondrous result: crunchy-edged potatoes that are creamy on the inside. The secret to perfection is boiling the potatoes before roasting them at high heat. Using slightly larger potatoes is fine (just don’t use full-size potatoes), but boiling and roasting time will increase. You can boil the potatoes up to two days in advance and refrigerate them if you like. This way, all that’s left to do is crisp them in the hot oven. Although these glorious potatoes are delicious by themselves, serving them with a store-bought aioli of choice makes for an even more magical experience.
Fill a medium saucepan about 3/4 full of water. Add 2 tsp salt and bring to a boil over high heat. Add the potatoes, making sure they are covered by about 1 inch of water. Return to a boil and cook until the potatoes are tender and easily pierced with a fork or skewer, 10 to 12 minutes.
When the potatoes are tender, remove them from the water with a slotted spoon to a plate lined with a clean kitchen towel. Pat them until very dry. Let the potatoes cool while the oven heats.
Position a rack in the center of the oven and heat to 450°F. Line a large, rimmed baking sheet with foil. Brush the foil evenly with about 1 Tbsp of the olive oil. Transfer the potatoes to the baking sheet. With a fork, the back of a spatula or the bottom of a measuring cup, smash each potato down gently to about ½-inch thickness. Arrange the potatoes in a single layer. (Brush oil onto the bottom of the measuring cup if the potatoes are sticking.) It’s okay if some of the potatoes break apart; they’ll still be crispy and delicious.
Drizzle the remaining 3 Tbsp oil evenly over the smashed potatoes. Sprinkle with 1 tsp salt, 1/2 tsp freshly ground black pepper, and the granulated garlic, if using. Roast until the potatoes are browned and crispy around the edges, 20 to 25 minutes.
Transfer to a serving platter, sprinkle with the herbs, if using, and serve while hot.
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