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ROASTED SMASHED POTATOES
Michelle Sam
Delicious roasted potatoes with the skin that are crispy on the outside and fluffy on the inside.
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from
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Prep Time
20
minutes
mins
Cook Time
1
hour
hr
10
minutes
mins
Refrigerating time
1
hour
hr
Total Time
2
hours
hrs
30
minutes
mins
Course
Side Dish
Cuisine
American
Servings
4
Calories
303
kcal
Ingredients
Metric
US Customary
1x
2x
3x
▢
6
cups
water
▢
2
Tbsp
salt
▢
907
g
small whole potatoes
▢
¾
tsp
mushroom bouillon
▢
¼
tsp
pepper
▢
1
tsp
fresh rosemary
or dried herbs of your choice
▢
4
Tbsp
Olive oil for roasting
or more for crisping
Instructions
▢
Wash potatoes with skins.
907 g small whole potatoes
▢
Add water to a saucepan
6 cups water
▢
Add salt to water and bring to a boil.
2 Tbsp salt
▢
Add washed potatoes to the boiling water.
▢
Allow the water to come to a boil again before timing the potatoes for 10 minutes.
▢
Remove potatoes and run under cold water to cool.
▢
Refrigerate for two hours or put in freezer for ½ hour until cold. DO NOT FREEZE THE POTATOES!
▢
Preheat oven to 375°F or 191°C a half an hour before baking.
▢
Place foil on baking tray and sprinkle olive oil. Do not use a silicone mat as it doesn't conduct heat well and won't crisp the potatoes.
4 Tbsp Olive oil for roasting
▢
Place potatoes on foil and with a glass / can, depress potatoes to smash until 1/2"- 1" (1 - 2.5 cm) in thickness.
▢
Sprinkle with salt or mushroom seasoning, pepper and fresh rosemary.
¾ tsp mushroom bouillon,
¼ tsp pepper,
1 tsp fresh rosemary
▢
Drizzle more olive oil to crisp potatoes.
▢
After 30 minutes, flip potatoes to crisp the other side.
▢
When crisp to your liking, remove and serve.
▢
Enjoy!
Video
Nutrition
Serving:
4
g
Calories:
303
kcal
Carbohydrates:
40
g
Protein:
5
g
Fat:
14
g
Saturated Fat:
2
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
10
g
Sodium:
189
mg
Potassium:
958
mg
Fiber:
5
g
Sugar:
2
g
Vitamin A:
15
IU
Vitamin C:
45
mg
Calcium:
43
mg
Iron:
2
mg
Net Carbohydrates:
35
g
Keyword
roast potatoes in oven
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