As I always believe, if we prep ahead, it will be easy to put together a nice meal in just few minutes. That’s the reason why I prep ahead the haricots vert (greens beans) and the smashed red baby potatoes today. Tomorrow, piece of cake, my meal will be ready in no time!
Approx. Prep and Cook Time: Under 30 Minutes
Approximate Cost: $3.10 or $1.55 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free __√__ Vegetarian __√__
9 small red potatoes (You can use more or less if you like) ($2.20)
Salt to taste (to boil the potatoes) (0)
1 tsp. Angie’s dry seasoning (.20)
½ tsp. smoked paprika (.10)
½ tsp. roasted garlic and herbs (.10)
1/4 cup Angie’s basting olive oil (.50)
Boil the potatoes in a small saucepan covered with at least few inches of water. Add a bit of salt to the water. Bring the water to a boil over high heat, reduce to a simmer and cook the potatoes until they are completely tender and can be easily pierced with a fork. Make sure they are cooked through but do not overcook. The total cooking time will be 15 to 20 minutes.
While the potatoes are cooking, set up a double layer of clean kitchen towels on your countertop. When the potatoes are done, remove them from the water, let them drain and sit for just a minute over the kitchen towels.
To flatten the potatoes, use the palm of your hand or a small plate. Gently press down on one potato at a time. You want about ½ inch thickness. If some of them break, put them back together, so easy.
Cover a baking sheet with aluminum foil spray with oil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.
Start the oven to 375 degrees.
Sprinkle/drizzle or brush the potatoes with my basting olive oil sauce. Make sure the potatoes are well coated on both sides. Roast the potatoes until they are crispy and golden brown, about 30 minutes depending on your oven calibration. Turn them over once with a spatula halfway through cooking. Remove from the oven and serve them as a side in my tomorrow’s post recipe, smile.
HACK: Prep potatoes ahead early on. You can boil and flatten them up to 8 hours ahead and store them on the pan, lightly covered, in the fridge. Just pour my basting olive oil over them shortly before roasting.
Remember to look at my post tomorrow for the complete meal recipe, using two sides. Boom!
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.