Patate schiacciate al forno: Recipe of classic roasted potatoes

The baked mashed potatoes are an easy and delectable side dish, an alternative to the classic roasted potatoes. Thanks to the double cooking, they are crispy on the outside and soft in the center: an economical recipe that is perfect for tastefully and simply accompanying any type of main course.

Ingredients:

• Fifteen to sixteen medium-sized potatoes
• A few sprigs of rosemary
• One clove of garlic
• Extra-virgin olive oil
• Salt
• Pepper

 

Execution: Easy

Preparation time: Ten minutes

Cooking time: One hour and fifteen minutes

Servings: Four

The smashed potatoes baked in the oven are a delicious side dish to prepare as an alternative to classic baked potatoes. In fact, it is an equally easy and economical recipe that guarantees soft potatoes inside and super crispy outside, ideal to serve with roast and grilled meat dishes.

Preparing them is very simple: the potatoes are boiled with the skin and then arranged on a baking sheet or on the oven rack. They are then smashed and seasoned with a minced garlic and rosemary (or your preferred herbs) and a drizzle of oil, and then cooked!

There are no difficulties: the secret to obtaining soft and crispy potatoes, cooked evenly, lies in choosing small-sized potatoes, not lingering with the oil (without overdoing it) and salting only at the end.

The layered potatoes, baked in a loaf pan, are also different from usual and easy to prepare.

Preparing Smashed Potatoes Baked in the Oven:

Step 1:

To prepare the smashed potatoes baked in the oven, wash the potatoes thoroughly, removing any residual dirt. Place them in a saucepan without peeling them and cover them with cold water. Place them on the stove and cook for about 20-25 minutes from boiling: they will be ready when the tines of a fork easily enter their flesh (it is essential that they do not break, otherwise they will absorb too much water). When they are cooked, drain them well and place them on one or more baking sheets lined with parchment paper, arranging them well spaced apart.

Step 2:

Crush the potatoes using the appropriate tool or a meat mallet or even a glass: keep in mind that the thinner they are, the crispier they will be after baking, the thicker they are, the more they will retain a soft center. Let them rest for 5-10 minutes so that they dry out a bit. In the meantime, finely chop the rosemary and garlic with a mezzaluna.

Step 3:

Spread the prepared seasoning on the potatoes, drizzle with a generous amount of oil, and finish with a grind of black pepper. Bake in the preheated oven at 200°C for 40-45 minutes, depending on the size (and thickness) of the potatoes which should be well golden and crispy. Remove the smashed potatoes from the oven, finish with a pinch of fine salt or some flakes of sea salt and serve them hot.