These potatoes are cooked in water with lots of salt until tender and then smashed with the bottom of a glass on a sheet pan. Next, the potatoes are drizzled with olive oil and dotted with pats of butter and then roasted to crispy perfection. They are so good!
Ingredients:
- 1 bag of salt potatoes from Wegman’s
- 4 quarts of water
- Olive oil, I used Spectrum Rosemary flavored olive oil
- Butter, I used Keller’s butter, you may want to use unsalted butter here due to excess salt in the cooking process
Instructions:
- Using a large stock pot, add 4 quarts of water to the pot and add the salt packet that comes with the potatoes to the pot. Put on the lid and bring to a boil.
- While the water is heating, scrub the potatoes well.
- When the water has begun to boil, carefully place the potatoes in the salted, boiling water. Boil anywhere from 20 to 30 minutes or until the potatoes are fork tender.
- You can choose to serve them hot once cooked. I made them into crispy smashed potatoes. Preheat your oven to 450°.
- I spread the potatoes out on parchment lined cookie sheets. Next, I smashed each potato with the bottom of a glass. Do not overcrowd your pans. Use two pans to get maximum crispiness.
- Drizzle each potato with some olive oil. I used rosemary flavored olive oil. I also dotted the trays of potatoes with a few pats of butter.
- Roast the potatoes at 450° for about 15 minutes, or until brown, then flip, then roast for an additional 15 minutes on the other side.
Enjoy with your favorite dipping sauces, or enjoy as is!
Please like, share, and follow. Please also Follow my page on Facebook and Subscribe on YouTube. Thank you!
DIY Happy Home 