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Smash-Roasted Yukon Gold Potatoes
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Ingredients:
2 Pounds Yukon Gold Potatoes
2 Tbs. Olive Oil
1 tsp. Coarse Ground Black Pepper
1 tsp. Granulated Garlic, dry
1 tsp. Oregano, dry or fresh
1 tsp. Ground New Mexico Red Chili, or paprika
1/2 tsp. Salt
1 Sprig Rosemary, fresh
1 Lemon, cut into wedges
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Wash and dry potatoes.
Try to find all medium size potatoes.
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Place potatoes into a large pot.
Cover with an ample amount of cold water.
Place potatoes on stove over high heat.
Bring water to a boil.
Boil potatoes for about 28 minutes.
Water should be at a medium boil as opposed to a rolling boil.
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Cooking at a full boil will break up the potatoes.
Potatoes are ready when they just start to split open.
Test for doneness by inserting a small knife into the potato.
They should be just cooked, not overcooked.
Remove potatoes from the water.
Let cool for 1 or 2 hours on the counter.
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Heat Oven To 425°
Gather and measure spices.
Place spices onto a small plate or bowl.
Pull the rosemary leaves from the sprig.
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Use your hand to smash the potato.
It should be about an inch thick.
Be careful not to break the potato into pieces.
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Place foil over a sheet pan.
Pour oil onto the pan.
Dip bottom side of potato into the oil.
You can also use a brush to apply the oil.
Sprinkle some spice over the oil covered potato bottom.
Place the potato, spice side down, back onto the sheet pan.
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Oil and spice all potatoes on the bottom side.
There should be some oil left on the pan.
Use a brush to oil the tops of the potatoes.
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Sprinkle spice over the top of potatoes.
You may not need all of the spice but you will need most of it.
Place potatoes into the oven.
Roast for 25 minutes.
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Remove potatoes from oven.
Use a spatula to remove the potatoes from the pan.
Place potatoes onto a serving platter.
Garnish with lemon wedges and serve.
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