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Oven-Roasted Smashed Potatoes
par : marisasitaliankitchen
- Préparation 10 min
- Cuisson 60 min
- Portions 4 pers.
Ingrédients nécessaires
- 2 lbs (approx. 907 grams)
- 1 tbsp Favuzzi Extra Virgin Olive Oil
- 1 tsp Favuzzi Fleur de Sel
- ½ tsp ground black pepper
- 1 tsp garlic powder
- 1 cup (240 grams) Favuzzi truffle ketchup
- 1 tsp chopped parsley (for garnish, optional)
Produits utilisés dans cette recette
Étapes de préparation
- Place the potatoes in a large stockpot filled with cold water.
- Bring to a boil and cook until fork-tender. (Approximately 20 mins)
- Drain the potatoes, then return them to the pot and allow them to steam-dry for a crispier texture.
- Meanwhile, preheat the oven to 400° F.
- In a small bowl, whisk together the extra virgin olive oil, salt, pepper and garlic powder. Set aside.
- Line a large baking sheet with parchment paper.
- Transfer the potatoes onto the baking sheet, spacing them about 2 inches apart.
- With the bottom of a heavy glass or cup, press down to smash each potato.
- Brush each potato with the olive oil mixture.
- Roast for about 40 to 50 minutes, according to desired crispiness.
- While still warm, sprinkle the crispy smashed potatoes with fleur de sel and, if using, chopped parsley.
- Serve with Favuzzi’s thick and glossy truffle ketchup.
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