There are three characteristics that make potatoes fantastic. Flavor and a creamy, crispy texture. This recipe is versatile and simple. Par-boiling in a separate pan is not necessary. Boiling and roasting all in one pan helps these potatoes retain their flavor and contributes to the contrast in texture. Our flavor profiles are simply suggestions, try your own. The secret is choosing a fat (butter, oil, animal fat) and a flavor (herbs, garlic, zest, vinegar, etc.) and following the technique. Try it and let us know what you think. Oh, and serve them HOT!
Arrange potatoes on rimmed baking sheet, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Bake on bottom rack until a paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on the baking sheet, blot dry with paper towel.
Drizzle 3 tablespoons of oil over potatoes and roll to coat.
Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until they are 1/3 to 1/2 inch thick. Although this method is easier, we prefer to press each potato individually with a flat-bottomed, glass so that each one can feel the love. Choose a flavor profile below and then skip to steps 10 and 11.
Flavor Profile 1-Fresh Herbs
Drizzle evenly with remaining 3 tablespoons oil; sprinkle with thyme leaves or other herb, and season generously with salt and pepper.
Flavor Profile 2-Orange Zest, Sage and Roasted Garlic
Sprinkle with orange zest and sage and season generously with salt and pepper, arrange the garlic next to and around the potatoes; drizzle evenly with remaining 3 tablespoons oil.Flavor Profile 3-Truffle Salt & Butter
Season generously with truffle salt and pepper; drizzle evenly with 3 tablespoons of butter. Roast potatoes on top rack 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Ingredients
- 2 pounds small Baby Dutch yellow, white potatoes or red bliss (about 18), scrubbed (choose ingredients from one of the three flavor profiles below)
Flavor Profile 1-Fresh Herbs (photographed below)
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh thyme, dill or rosemary leaves
- Kosher salt and ground black pepper
Flavor Profile 2-Orange Zest, Sage and Roasted Garlic (photographed above)
- 1 orange, zested into long thin strips
- 1 T picked and chopped sage leaves
- 6 tablespoons of olive oil
- Kosher salt and ground black pepper
- 8–9 garlic cloves, skins left on and squashed
Flavor Profile 3-Truffle Salt & Butter
- 3 tablespoons of olive oil
- 3 tablespoons unsalted butter
- Truffle salt and ground black pepper
Instructions
- Adjust oven racks to top and bottom positions and heat oven to 500 degrees.
- Arrange potatoes on rimmed baking sheet, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil.
- Bake on bottom rack until a paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes.
- Remove foil and cool 10 minutes. If any water remains on the baking sheet, blot dry with paper towel.
- Drizzle 3 tablespoons of oil over potatoes and roll to coat.
- Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until they are 1/3 to 1/2 inch thick. Although this method is easier, we prefer to press each potato individually with a flat-bottomed, glass so that each one can feel the love. Choose a flavor profile below and then skip to steps 10 and 11.
Flavor Profile 1-Fresh Herbs
- Drizzle evenly with remaining 3 tablespoons oil; sprinkle with thyme leaves or other herb, and season generously with salt and pepper.
Flavor Profile 2-Orange Zest, Sage and Roasted Garlic
- Sprinkle with orange zest and sage and season generously with salt and pepper, arrange the garlic next to and around the potatoes; drizzle evenly with remaining 3 tablespoons oil.
Flavor Profile 3-Truffle Salt & Butter
- Season generously with truffle salt and pepper; drizzle evenly with 3 tablespoons of butter.
- Roast potatoes on top rack 15 minutes.
- Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.
Notes
Cooks Notes:
Use potatoes 1½ to 2 inches in diameter, and no larger. Thoroughly cook the potatoes so that they will smash easily. Remove the potatoes from the baking sheet as soon as they are done browning, or they will toughen if left too long. A potato masher can also be used to “smash” the potatoes.
Adapted From: America’s Test Kitchen & Jamie Oliver
Nutrition
Serving Size: 4-6Did You Make This Recipe?
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