Crispy Smashed Potatoes

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Crispy Smashed Potatoes


  • 10 potatoes the general rule should be 1/2 lb of potatoes per person
  • Walnut oil
  • Salt and pepper
  • 1 lemon cut in half


  • Boil a pot of salted water and place potatoes in, boiling until tender (about 20 minutes, depending on size of potatoes).
  • Drain from water and let cool slightly.
  • On a baking sheet, place potatoes. Using the bottom of a large glass, squish until the potatoes are relatively flat.
  • Coat generously with walnut oil (or another oil that can stand the high heat). Sprinkle with salt and pepper to your liking.
  • Roast at 425F in the oven until golden and crispy (about 40 minutes for me).
  • While the potatoes are cooking, char a lemon in a cast iron skillet. Sear until golden brown on the cut sides.
  • When the potatoes are finished roasting and are golden and crispy, drizzle with lemon squeeze.

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