|Garlic Parm Oven Roasted Smashed 'Taters|
You will need
- 1 bag of small potatoes. I think Trader Joe's calls these Teeny or Tiny Potatoes. The ones that I use are usually well under 1 inch in diameter. If you can't find Teeny Potatoes you can cut up larger ones into smaller pieces
- seasonings: rosemary, garlic salt, seasoned salt, sea salt, cracked pepper, or curry are all great starts but be creative!
- olive oil
- a small glass dish (Pyrex custard cups work great)
- a non-stick baking sheet or a baking sheet lined with foil and sprayed with non-stick cooking spray
First, preheat your oven to 425.
Place a steaming basket inside a pot filled with just enough water (I usually bring the water up to just under where the steaming basket is). Add the potatoes and place on a burner over high heat to bring the water to a boil. Steam the potatoes for 5 to 10 minutes or until potatoes are tender and can be pierced easily with a fork.
Transfer the potatoes to a medium bowl. Drizzle potatoes with olive oil and then add any seasonings before tossing the potatoes to coat.
Empty potatoes onto the baking sheet and spread them out evenly. Using the bottom of your small glass dish, gently press down on a potato and "smash" it flat. You may find it helpful to use any remaining oil in the bottom of the mixing bowl to coat the bottom of your small dish in between smashings to keep the potatoes from sticking to the bottom.
Add any extra seasoning or grated cheese before placing on a middle rack in the oven
Cook potatoes 15 to 20 minutes or until golden brown. You can turn over the potatoes half way through their cooking time if you'd like but it's not necessary.