Friday, June 24, 2011

Smashed Baby Red Potatoes

This is an incredibly simple but delicious recipe, with few ingredients, but can be varied in flavor easily with the addition of various spices (paprika, chilli powder, mustard, roasted cumin powder) or fresh herbs (parsley, chives, cilantro) or cheese. The outside of the potato gets crispy and the inside is soft and melty.

Baby Red Potatoes - 12, use the tiny ones
Olive oIl - 1 tbsp
Red Chilli Powder
Garlic Powder or Garlic Cloves - 1, grated
Grated Cheese - 1/2 tbsp (optional)

Wash the potatoes well, leave the skin on. Put them in a big pot in a single layer along with a tsp of salt, cover them with enough water and bring it to boil.

Cook till the potatoes are just done, should take around 20 minutes. Do not overcook the potatoes. Drain them well and let them sit in the same pot for a couple of minutes.

Preheat the oven to 400F. Make a mix of salt, pepper, garlic, cayenne and red chilli powder. Take a baking sheet and cover it with alluminium foil. Rub the foil with 2 tsp of olive oil.

Take each potato, put it on the foil and with the palm of your hand or a pestle press gently to flatten it. Flatten all the potatoes the same way. Sprinkle the salt mixture on top and drizzle olive oil.

Roast the potatoes till they are crispy and brown on the sides, around 30 minutes. If using cheese, remove the baking sheet and sprinkle cheese on top and put them back in the hot oven for a couple of minutes more. Serve hot.

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