Oven Smashed Potatoes

I had a request to give this recipe.  I have made it for several years, but I have edited the original recipe.  In the original recipe, the potatoes were fried in a skillet.  This required that the potatoes be turned over during the cooking time, which sometimes resulted in the potatoes falling apart.  Also, I find the new recipe uses much less oil. 

The original recipe also used parmigiano reggiano, the king of cheeses in my book.  I didn't think I would miss much in the cheese world, except for parmigiano reggiano.  I am a frugal person, and yet I would buy this cheese for $24-$26 a pound.  This was the real deal stuff, and it was so delicious.  I used it in a lot of my cooking.  It is true that the shredded cheese went a long way, since the taste was so aggressive that it did not take much.  But that was still a lot of money for cheese.  At first I missed it quite a lot, but for the most part, I have been able to move on quite well. 

For this recipe, I subbed nutritional yeast for the parmesan cheese. I am able to find it at Whole Foods.  It is also available on Amazon for a little over $9 for a 4.5 ounce jar of the Bragg brand, which has been touted as the best flavored nutritional yeast.   I had to warm up to it a bit, but now I really like it a lot.  I think it works great in this recipe.

When I think the potatoes have cooked long enough by impaling one with a small knife which easily goes through the entire potato, I put one on the cookie sheet and smash it to make sure it is easy to smash.  If it is not, probably need to let the other potatoes cook another couple of minutes and then try another one to make sure it is done enough to easily smash. 

OVEN BAKED SMASHED POTATOES

12 small red potatoes (approximately 1 ½ inch diameter)

1 Tbsp. salt for boiling water
1/4 cup olive oil, maybe much less
salt and pepper to taste
nutritional yeast, approximately ¼ cup
 

Preheat oven to 425.

 

Wash potatoes.  Generously cover potatoes with cold water in a 3-4 quart pot.  Add 1 Tbsp. salt.  Boil until tender, about 20 minutes.  Drain potatoes onto a kitchen or paper towel. 

Spray oil onto a baking sheet.  Transfer the potatoes to the baking sheet and lightly crush each individual potato to about 3/4 inch thick with a spatula, keeping each potato together as much as possible.

 Sprinkle a small amount of olive oil over each potato, (or spray with oil for fewer calories).  Salt and pepper each potato to taste.  Sprinkle a small amount of nutritional yeast onto each potato. 

 Place potatoes into oven.  Cook for approximately 25-35 minutes, or until browned on the bottom.  No need to turn the potatoes over during the cooking time.