Smashed Potatoes

1. Stage

Pre-cook the potatoes: In a large saucepan, place the potatoes and cover them with cold water by 1 inch. Bring the water to a boil over high and add the salt. Adjust the heat to a steady simmer and cook, uncovered, for 15 to 25 minutes, or until the potatoes are easily pierced with the tip of a paring knife. (The exact time depends on the size of your potatoes, so start checking at the 15 minute mark.)

2. Stage

Preheat the oven: Meanwhile, preheat the oven to 425ºF. Place 2 rimmed baking sheets in the oven.

3. Stage

Drain and cool the potatoes briefly: Drain the potatoes in a colander. Line a baking sheet with a dish towel and spread the potatoes over it for 5 to 10 minutes to dry and cool.

4. Stage

Press the potatoes: When the potatoes are cool enough to touch, set each potato on a cutting board or plate and press them with the heel of your hand to flatten them (or use the bottom of a dry 1-cup measuring cup.) You want to flatten them to about 1/4-inch thick without breaking them into too many pieces.

5. Stage

Bake the potatoes: Remove the hot baking sheets from the oven and drizzle each with 1 tablespoon oil. Wearing oven mitts, tilt the pans so the oil spreads over the baking sheets.  Arrange the potatoes over the two baking sheets, spreading them so they are not touching each other. Brush with as much of the remaining oil as you like using a basting brush and sprinkle with flaky salt. Bake for 20 to 25 minutes, or until they are golden and crispy. Sprinkle with black pepper to taste and serve hot.  Did you love the recipe? Give us some stars and leave a comment below!