Perfectly Crispy Smashed Potato

A potato is a powerful thing in Joshua Weissman's hands.

Prep:

Cook:

Serves:

people

Ingredients

In a large pot, fill with water and place over high heat. Wash potatoes and place in a pot of boiling water. Generously salt the water.
Once potato is added, reduce to a simmer over medium heat and simmer for 20 minutes or until they are fork tender.
Once cooked, remove from heat and strain through a colander
Place potatoes on a baking sheet in a single layer. Using the flat bottom of a cup, squish the potatoes down until they are about ½ inch thick. Place the potatoes in the refrigerator overnight, uncovered.
Place potatoes from the refrigerator onto a sheet tray and pour over the canola oil making sure it is evenly dispersed.
Place a sheet tray in an oven preheated to 425°F (218°C) and cook for 30-35 minutes or until the flat sides are crispy and brown.

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