Ridiculously Crispy Smashed Potatoes
 
 
Ingredients
  • 1 ½ pounds yukon gold potatoes. rinsed
  • Kosher salt
  • 2 tablespoons vegetable oil (or chicken or duck fat)
  • Freshly ground black pepper
  • a few sprigs of rosemary
Instructions
  1. Preheat oven to 500°F. Place potatoes in a large saucepot and cover with cold water by 1 inch. Add 2 tablespoons salt. Bring to a boil over high heat, reduce to a simmer, and cook about 10 minutes, until potatoes are tender but not completely cooked through. Potatoes should show slight resistance when poked with a paring knife or a cake tester. Drain potatoes.
  2. Place potatoes on rimmed baking sheet and drizzle with oil/fat. Top with 1 tablespoon kosher salt and a generous portion of freshly cracked black pepper. Toss to combine everything then add a few sprigs of rosemary to the pan. Place another sheet pan on top of potatoes and press down gently, distributing your weight evenly across the pan, to “smash” the potatoes.
  3. Transfer baking sheet to oven and roast until bottoms of potatoes are crisp and golden brown, about 15 minutes. Using a thin metal spatula, flip potatoes and roast until second side is golden brown, about another 15 (check every 5 minutes or so to ensure the potatoes don’t burn). Discard rosemary sprigs and serve.
Recipe by Allons-Eat! at https://www.allonseat.com/ridiculously-crispy-smashed-potatoes/