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roasted smashed potatoes 1The taste of a wedge salad on roasted, smashed potatoes. These potatoes are cooked (parboiled or baked), smashed and then roasted until they become crispy and golden. I prefer to parboil the potatoes as I have better control of the pre-roasting level of firmness. Baking can dry out potatoes, which will quicken the crisping process for the roasting step … and can cause your potatoes to turn out more like potato chips.

Topped with homemade buttermilk blue cheese dressing and drizzled with shopped bacon and green onion, it’s almost like a wedge salad … without the salad.

Serves 4, maybe. I was looking for leftovers to use at breakfast but hubby ate them all.

roasted smashed potatoesWhat you need:

  • 12 small round potatoes
  • EVOO
  • Freshly ground sea salt and black pepper
  • Fresh herbs
  • 1/2 c buttermilk blue cheese dressing
  • 4 bacon slices, cooked and crumbled
  • 3-4 green onions, thinly sliced

What you do:

  • Bring saucepan filled with salted water to boil.
  • Add potatoes.
  • Cook until pierced with fork; do not overcook.
  • Drain and rinse potatoes with cold water.
  • Heat oven to 450˚.
  • Prepare baking sheet by coating with EVOO. Be generous, the oil will help easily remove the potatoes after roasting, and will also help to crisp the bottoms.
  • Place potatoes on baking sheet leaving plenty of room between each.
  • Gently press down on each potato with palm of hand or potato masher to flatten to about 1/2″ high.
  • Brush potatoes with EVOO.
  • Sprinkle with salt, pepper and chopped herb.
  • Bake for 20 min or until crispy and golden.
  • Remove from oven and transfer to serving dish.
  • Drizzle with buttermilk blue cheese dressing, bacon and green onion.