No, not “twice baked potatoes”! These potatoes are steamed or boiled just enough to cook them through, then they are smashed and roasted. The result tastes like a cross between mashed potatoes and French-fries, and is really good. The recipe works especially well with potatoes like Romanze, Yellow Finn, and Yukon Gold. This recipe works best with potatoes around 3 inches in diameter.
INGREDIENTS:
8-12 potatoes (or as many as you want) Salt and pepper to taste (Use a coarse grained salt here. Something like Maldon or Murray River is best, but Diamond Crystal Kosher salt works well) You want bits of salt on the potatoes, not salty potatoes. And don’t skimp. Potatoes really do taste better with salt. 2 tablespoons fresh herbs, chopped (Use rosemary, oregano, marjoram, thyme, or whatever combination you choose.) Olive oil as needed.METHOD:
Heat the oven to 450°F.
Place the potatoes in a pot of cold water and salt the water liberally. Bring the water to a boil and then turn down the heat to a vigorous simmer. (Boiling potatoes often leads to them falling apart in the water or the skin cracking leading to water-logged spuds.)
Cook until the potatoes are just done. The tip of a knife should easily pierce the flesh.
While the potatoes are simmering, prep a sturdy sheet pan. Line it with foil, shiny side up. Drizzle liberally with oil and spread to coat the entire bottom of the roasting pan well with oil.
Once the potatoes are tender, carefully drain them and transfer to the roasting pan.
Flatten the potatoes-crush them fairly flat, at least to half their previous height or even flatter. Use an old fashioned potato masher, offset spatula, bottom of a small pan, or even a saucer. Do it slowly so the potato does not explode all over the sheet pan.
Oil the surface of the crushed potatoes. Ideally, use an atomizer or a basting brush for this. Oil well, getting all the potato surface.
Season well with salt and pepper, and chopped herbs of your choice.
Transfer to the middle rack of the pre-heated oven and bake 15-25 minutes, until the surfaces of the potatoes are golden and the edges are getting crisp. As soon as they reach this stage they are ready to eat.
Chef’s Notes and Tips:
You could sprinkle the potatoes with cheese and sliced green onions in the last 10 minutes or so of roasting.
Serves: 4
Source: Chef Andrew E Cohen
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