Roasted Smashed Potatoes

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   To fix the flavor problem and streamline the cooking method, we turned to one pan to get the job done -a baking sheet. A baking sheet's roomy cooking surface allowed us to easily prepare potatoes for four at once, while panfrying the potatoes would mean frying in fussy batches. To soften the potatoes, we spread them out on the baking sheet, added a little water, covered the pan with foil, and baked them until tender. To smash all the potatoes at once, we used a second baking sheet, which we simply pressed evenly and firmly on top of the pan of parcooked potatoes. To crisp the potatoes we opted for olive oil to coat the baking sheet (and later drizzle over the broken spuds). In other words after potatoes are smashed put olive oil on baking sheet and bake again in 350 degree oven for about 15 to 20 minutes until outides are crisp and insides are fluffy and soft. The result? A welcome addition to the potato rotation: browned and crunchy potato patties, full of deep, earthy flavor. (less)

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