I’ve been making these for many years. My friends can attest to this. I wanted the equivalent of homemade potato chips without all the frying. Recently the New York Times posted a recipe for smashed potatoes that is similar but different. I think mine are better.
This is a great recipe to add to your personal collection. It’s simple, tastes great and enhances the rest of the meal. Also, I use these as the base for appetizers, topping them with smoked salmon and cream fraiche.
If you want to splurge, top them with caviar and sour cream for an over-the-top sensation. Enjoy!
EVENT: Summer Solstice
SERVES: 10 – 12 people
Approximately 3 lbs ruby gold small potatoes*
Kosher salt (see kosher salt under Ingredients) **
2-3 baking sheets Parchment paper
1. Preheat oven to 425 degrees.
2. Steam whole potatoes until soft but not falling apart, approximately 10 minutes. Test one potato by putting it on on a plate, placing a small piece of parchment paper over it and pressing down with the palm of your hand. It should flatten easily.
3. Remove all potatoes from steamer and allow to cool.
4. Line baking sheets with parchment paper.
5. Place cooled, steamed potatoes on baking sheets.
6. Place a small piece of parchment paper over a potato and push to flatten it. Repeat with each of the potatoes. NOTE: You can do this the day before the party. Cover sheets with plastic wrap until ready to bake.
7. Lightly drizzle olive oil over potatoes. Sprinkle generously with kosher salt.
8. Bake at 425 degrees for approximately 15-20 minutes until the edges turn brown and the potatoes are crisp.
9. Time may vary depending on the starch content, moisture and size and thickness of potatoes. Keep an eye on these so they don’t burn.
* A NOTE: I buy 1-inch potatoes. If you can’t find these, you can buy slightly larger red potatoes and cut them in half to make pieces 1-1 1/2 inches.
** ANOTHER NOTE: Kosher salt is sold at Costco, and I do purchase my supplies of it there.