Smashed potatoes that are absurdly crisp
One of those recipes could be this one. When you read certain recipes, you might think, "That's too much work for a side dish." You won't understand it unless you manufacture them yourself, but it's not. Nobody who has eaten them at my house without asking for the recipe has ever done so.
They truly are that excellent.
2 pounds of tiny fresh red potatoes (diameter: 112 to 2 inches)
Extra virgin olive oil, 6 tbsp
Italian seasoning, 1 tbsp
Halal salt
Pepper
INSTRUCTIONS
Make sure you have a rack at the top and bottom of the oven and that it is preheated to 500 degrees.
Place all of the potatoes on a big baking sheet with a rim and add half a cup of water to the pan. Bake for 30 minutes on the bottom rack after securely wrapping in foil. Remove the foil from the pan, remove it from the oven, and use paper towels to absorb any remaining moisture. 3 tablespoons of oil should be drizzled over the potatoes, then they should be rolled about to ensure that the oil is well distributed. On the baking sheet, try to distribute the potatoes pretty equally.
Squish the potatoes by placing a second sheet pan of the same size on top of them.
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