If you've never had potatoes like this before or even heard of these itty bitties let me just say, these will prove a revelation!
Growing up, I've eaten deep fried versions of these taters common to Sindhi cuisine and simply known as 'tuk'. But times have changed and for most part, we no longer tend to deep fry everything that comes down our merry way.
So same concept, but roasted.
I'm using baby potatoes (creamers) which are first cooked in boiling water until they are tender and easily smashed.
Liberally salted - salt and potatoes are match made in heaven, don't you think? The potatoes are then roasted in a hot oven until crispy and golden brown. You have to flip them once over of course.
Don't skimp on the olive oil folks because this is key. So good with roasted meats, I served this a few days ago with herb roasted lamb loin chops but they make great accompaniments to any grilled meat.
A quick topping of crumbled bacon, sour cream dollops and chives and each of these lovelies can be turned into delicious appetizers too!
By the way, these are so easy to reheat; simply pop them back in the oven at 450 deg.F. for about 10 minutes so you can make big batches of these potatoes to feed a crowd.
warmly,
Devaki
Recipe for:
Delicous Smashed Roasted Potatoes
By Devaki Das
Shopping list
16-20 baby potatoes
Water to parboil potatoes with 1 tbs salt
4 sprigs thyme
4 tbs. Olive oil
2 tsp. kosher salt
½- tsp smoked Spanish paprika (dulce) to sprinkle before serving
Preparation:
Potatoes – Bring a pot of water to boil with 1 tbs salt. Add the potatoes and parboil for 7 minutes. Sieve in a colander and set aside until cool enough to handle.
Once the potatoes are cool take each one in the palm of your hand and smash. Set aside on a flat dish until all potatoes are smashed.
Method:
Preheat the oven to 450 deg.F.
Line a 11” x 17” baking pan with non-stick spray and glue the parchment paper on it.
Line the potatoes on the sheet, drizzle with 2 tbs olive oil ONLY, sprinkle with salt and peppers.
Lightly toss to coat. Add the thyme sprigs.
Roast for 20 minutes on one side.
Remove from the oven, flip the potatoes over and drizzle with the remaining olive oil.
Roast for another 20 minutes so both sides are a crispy golden brown.
Sprinkle with smoked paprika, some more salt & serve hot!
To reheat, simply pop them back in the oven at 450 deg.F. for about 10 minutes so you can
make big batches of these potatoes.
Enjoy!
