There’s something so simple and satisfying about potatoes. And as fall approaches, I like to find new and different ways to prepare them, my favorite way being roasted in oil until they become deep golden and crunchy.
I found a recipe for potatoes similar to these in an issue of Donna Hay magazine. She boiled hers in water, but to add more flavor, I boiled mine in chicken stock. You could leave it out, of course, but I think the stock adds another layer of flavor.
Baby potatoes look so pretty with this recipes, but they can sometimes be tricky to find. You can, of course, just use a nice Yukon Gold variety of potato and cut them into 1-2 inch chunks.
Smashed and Roasted Baby Potatoes
1 1/2 pounds baby potatoes
2 cups good chicken stock
1/4 cup olive oil
garlic cloves, unpeeled
1. Preheat oven to 425 degrees. In a large pot, add potatoes and chicken stock. Add in enough cool water to cover. Bring to a boil over high heat. Add in about a teaspoon of salt, and boil for 10 minutes.
2. Drain potatoes and place on a baking sheet lined with parchment paper. Use the back of a large spoon to squish each potato. Toss with olive oil, another 1/2 teaspoon of kosher salt, and a 1/4 teaspoon of freshly ground pepper. Bake for 15 minutes.
3. Use a large metal spoon to toss the potatoes. Add in garlic cloves, and roast for another 15-20 minutes, or until the potatoes are beginning to be the golden color you desire. Toss potatoes with the rosemary, and cook for another 5 minutes.