- 2 lbs (1.8kg) Yukon gold potatoes (small)
- ¼ cup (60mL) canola oil
- Salt and pepper to taste
Perfectly Crispy Smashed Potato
A potato is a powerful thing in Joshua Weissman's hands.
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Ingredients
Directions
- 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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