SMASHED POTATOES

A Tom Douglas® Recipe

You can use any variety of small thin-skinned potatoes in this recipe. Ideally, the potatoes should be about the size of a golf ball.

INGREDIENTS

• 3 pounds small red potatoes, washed and dried, but not peeled
• ½ cup plus 1 tablespoon extra-virgin olive oil
• 1 tablespoon ‘Rub with Love’ Roast Rub
• 1 tablespoon garlic, minced
• 1 tablespoon dried Greek oregano
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS

1. Preheat oven to 450°F
2. Place the potatoes in a roasting pan large enough to hold them in a single layer, and roast them until they are just tender, about 40-45 minutes, depending on size.
3. When potatoes feel tender, remove the roasting pan from the oven and place it on top of the stove or on another heat-proof surface.
4. Using the bottom of a sturdy coffee mug, press down on and flatten each potato, one at a time, right in the roasting pan.
5. A smashed potato should be about ½ inch think.
6. The potato skin will break up and fall apart.
7. Repeat until all the potatoes have been smashed.
8. Drizzle ¼ cup of the olive oil over the potatoes, season with Roast Rub and return them to the oven.
9. Roast the potatoes until the are browned on the bottom, about 25 minutes, then remove them from the oven and turn them over with a large spatula.
10. Drizzle the other ¼ cup of the olive oil over the potatoes and return them to the oven.
11. Roast the potatoes  until they are browned on the second side, about 25 minutes more, then remove the pan from the oven.
12. Scatter the oregano and garlic over the surface, season with salt and pepper, and drizzle with the remaining 1 tablespoon of olive oil.
13. Toss the potatoes with the spatula to distribute the seasonings evenly, then return them to the oven for 5 more minutes.
14. Roasting time after the potatoes are smashed is about 55 minutes, total time is about 1 hour plus 35 minutes.
15. Use a spatula to transfer potatoes to a large platter.
16. Serve immediately.

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