Ingredients
Potatoes
- 12-15 baby yellow potatoes (or red potatoes)
- 3 teaspoons kosher salt, divided
For Roasting
- 1/2 cup extra virgin olive oil
Toppings (Optional)
- Mojo Sauce (for topping)
- Sour Cream or Greek Yogurt (for topping)
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit to ensure it's hot enough to crisp the potatoes nicely.
- Boil Potatoes: Place the potatoes in a large saucepan and cover with water by at least one inch. Add 2 teaspoons of kosher salt and bring to a boil over high heat. Reduce to a simmer and cook until the potatoes are tender and easily pierced with a knife, about 30-35 minutes. Drain and allow them to cool.
- Smash Potatoes: Using a clean dish towel, gently flatten each cooled potato to about 1/2 inch thickness, being careful not to break them apart completely.
- Prepare Baking Sheet: Line a cookie sheet with parchment paper or a Silpat liner, then arrange the smashed potatoes on the sheet.
- Oil and Season: Drizzle the potatoes with 1/2 cup of extra virgin olive oil and sprinkle with the remaining 1 teaspoon kosher salt, ensuring they are evenly coated.
- Roast Potatoes: Roast the potatoes in the preheated oven for about 40 minutes, flipping them halfway through to ensure even browning and crispiness around the edges.
- Serve: Remove from the oven and if desired, top with mojo sauce and sour cream or Greek yogurt for a flavorful finish. Serve immediately.
Notes
- Baby yellow or red potatoes can be used interchangeably based on preference or availability.
- Make sure potatoes are fully cooled before smashing to maintain shape.
- Parchment paper or Silpat liners help prevent sticking and make cleanup easier.
- Flipping halfway ensures even crispiness on both sides.
- Mojo sauce adds a tangy, garlicky flavor but can be omitted if preferred.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Roasting
- Cuisine: American
