Servings: 4 as a side dish
With a simple ingredient list and a mostly make-ahead technique, these delicious potatoes are perfect for parties. Of course, you don’t have to have a party to make these. They’re just as good served with Sunday dinner as a side dish with roast chicken or meatloaf. And garnished with a bit of sour cream and chives, they make a nice starter.
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Make Ahead Tips
Do the busy work—boiling and flattening the potatoes—up to 8 hours ahead. Let potatoes cool completely, and store them on the pan, lightly covered, in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.
I have made this recipe a number of times, and used to get variable results, probably due to either skimping too much on the oil (1/2 cup is just so much!), using slightly too large potatoes, and/or crowding the potatoes on the sheet pan. I am now getting consistently good results using smallish potatoes, 1-1/4" to 1-1/2" in diameter, cooking at 435 degrees using the convection/bake combination setting. I still reduce the oil, but generously coat all surfaces. Oddly enough, my last batch may have been the best -- I forgot to flip the potatoes midway though, so they had probably 35 minutes on the first side and only 5 or 10 on the flip side. The extra time made for a super crispy potato! Next time, I'll flip them a little sooner, but will wait to flip beyond the halfway point until they look very crispy at the edges. Whatever you do, do NOT forget to salt the cooking water, I did that once and the resulting potatoes were really bland.
I made this recipe last night for an impromptu dinner party. However, I added a few things to jazz it up. I mixed 3 tbsp. of fresh parmesan cheese, 1/2 tsp sea salt, 1/4 tsp cayenne pepper, 1/4 tsp onion powder, 1/4 tsp garlic powder together, 1/4 tsp thyme and 1//4 tsp basil together.
I poured some olive oil on the tin foal before putting the smashed potatoes on the baking sheet.
After I smashed the potatoes, I brushed the potatoes with a light coating of olive oil then sprinkled half of the spice mixture on the top of the potatoes, baked them for 15 minutes. Took them out of the oven, gently flipped them over, applied a little more olive oil the this side, sprinkled the rest of the seasoning mix on and returned to oven for another 15 minutes --- THEY TURNED OUT SO GOOD!! just sayin.
This was a 5 star winning recipe. So delicious! I should have made double as everyone loved them so much. Definitely will be making these over and over.
always love a make ahead recipe - this is the best!
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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