Smashed Red Potatoes Oven Baked Pitchfork Foodie Farms


Potatoes 2, 12 September 2018

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Heat the oven to 400 degrees. Divide the diced potatoes between 2 different baking sheets. Drizzle 1 ½ Tbsp. or so of olive oil onto each baking sheet (3 Tbsp. total) and sprinkle ⅛ tsp. kosher salt and pepper onto each pan (¼ tsp. total). Toss the potatoes in the olive oil and spices until completely coated.


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Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked) Drain, cover to keep warm, and set aside. In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1 1/2 tsp dry parsley, 1 tsp sea salt (or 3/4 tsp table salt) and 1/2 tsp black pepper. Gently Toss potatoes with the seasoning mix until evenly.


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Spread the potatoes into an even layer and turn them so that a cut side of each piece is touching the pan. Roast the red potatoes for 45 to 55 minutes, tossing them every 15 minutes, until they are brown and crispy outside and tender when pierced with a fork. Sprinkle with Parmesan.


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Smashed Red Potatoes Oven Baked Pitchfork Foodie Farms

Drizzle the potatoes and garlic with 3 and 1/2 tablespoons olive oil. In a small bowl, combine all the spices: 1 teaspoon kosher salt, 1/2 teaspoon seasoning salt, a bit of cracked black pepper, 1/4 teaspoon thyme, 1/8 teaspoon cayenne pepper (this adds flavor not heat), and 1/2 teaspoon garlic powder.