Crisp Twice-Roasted Potatoes

5.0(13)

This is my new favorite way of doing potatoes. I've tried different kinds but have found the red-skinned potato to work best. The recipe is from A New Way To Cook by Sally Schneider.

by oliveoil·published 2003-04-03

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Potato

Servings

2 potatoes, 1 serving(s)

Total time

1h 55m

prep 10 min

Calories / serving

245 kcal

Ingredients (3)

serves

2 small red potatoes (about the size of a golf ball or just a bit larger and as many as you want per person)
olive oilolive-oil
salt and peppersalt-and-pepper

Instructions (9 steps)

01Preheat the oven to 375 degrees.
02Pierce the potatoes in several places and place on a baking sheet and roast until very tender, about 1 hour.
03While the potatoes are still hot,smash them lightly, one by one, with the bottom of a glass until they are about 1/2-inch thick.
04Lightly brush the top with olive oil and put back into the oven to roast again for about 45 minutes.
05Flip occasionally and brush the other side with olive oil.
06When they are brown and crisp, remove from the oven and sprinkle with salt and pepper and serve.
07

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