potato

Smashed potatoes

Boil, smash, hard heat. Crisp lace, soft middle.

45 min · Boil while the roast runs. Smash and crisp when it rests.

Ingredients

• small Yukon Golds or reds2 lb
• oil or drippings3 tbsp
• kosher salt1 tsp
• garlic cloves, optional2

Method

1. 1

   Salted water until a knife slides, 15–18 minutes. Drain, steam off.

2. 2

   On a sheet, smash each to ½ inch with a cup. Oil, salt, garlic if you want.

3. 3

   450°F 20–25 minutes until the edges are lace. Skillet: hot fat, do not move them for 4 minutes a side.