With a simple ingredient list and a mostly make-ahead technique, these delicious potatoes are perfect for parties. Of course, you don’t have to have a party to make these. They’re just as good served with Sunday dinner as a side dish with roast chicken or meatloaf. And garnished with a bit of sour cream and chives, they make a nice starter.
Optional sauce:
Boil the potatoes:
Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 to 35 minutes.
While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
Flatten and cool the potatoes:
Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch (option: use bottom of glass or dough scraper to flatten potatoes). Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.
Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.
Roast the potatoes
Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450°F. Sprinkle the potatoes with about 3/4 tsp. salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herbs you have available) and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 to 40 minutes, turning over once gently with a spatula or tongs halfway through cooking. Serve hot.
Combine coconut milk, 3 T curry powder, honey, fish sauce, and chili garlic sauce in a medium saucepan. Simmer over low heat for 20 minutes or until it thickens to a gravy-like consistency.
Make Ahead Tips
Do the busy work—boiling and flattening the potatoes—up to 8 hours ahead. Let potatoes cool completely, and store them on the pan, lightly covered, in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.
nutrition information (per serving):
Size : based on four servings; Calories (kcal): 270; Fat (g): fat g 20; Fat Calories (kcal): 180; Saturated Fat (g): sat fat g 3; Protein (g): protein g 2; Monounsaturated Fat (g): 15; Carbohydrates (g): carbs g 20; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 520; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 2;
Size : based on four servings; Calories (kcal): 270; Fat (g): fat g 20; Fat Calories (kcal): 180; Saturated Fat (g): sat fat g 3; Protein (g): protein g 2; Monounsaturated Fat (g): 15; Carbohydrates (g): carbs g 20; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 520; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 2;
Read more: http://www.finecooking.com/recipes/crispy-smashed-roasted-potatos.aspx#ixzz3OYifSOrn
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Fingerling potatoes boiled then crushed flat with the glass later (pwet ng baso) and seasoned with salt pepper & olive oil! Bake to a crisp! Worthy mojo replacement if not an improvement!
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